Individual Peach Shortcakes
Yield: eight 3- inch shortcakes
- 3 fresh peaches, peeled and sliced (about 2 cups)
- 1/4 cup sugar
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup shortening
- 2/3 cup milk
- 1/2 cup whipping cream, whipped
- Combine sliced fresh peaches and 1/4 cup sugar; stir gently, and chill.
- Combine flour, sugar, baking powder, and salt In a large mixing bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Add milk to flour mixture; stir with a fork until a soft dough forms.
- Roll dough out on a lightly floured surface to 1/2-inch thickness; cut out with a 3 - inch cookie cutter. Carefully place rounds on an ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until lightly browned. Cool the rounds on wire racks.
- Split each shortcake in half. Cover bottom of each half with 1/4 cup sliced peaches, and top with a dollop of whipped cream. Replace top of each shortcake, and repeat procedure using remaining sliced peaches and whipped cream.
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