ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Winter Shortcakes

Oxmoor House
Prep time 14 mins
Cook time 21 mins
Yield 9 servings
Shortcake's not just meant for berries. This one sports a spiced apple filling piled onto a sweet potato biscuit.


  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter
  • 6 medium Granny Smith apples, peeled, cored, and sliced (about 7 cups)
  • 1 cup sugar
  • 1/2 cup chopped dates
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Sweet Potato-Butter Pecan Biscuits

How to Make It

  1. Beat first 3 ingredients in a medium bowl at high speed with an electric mixer until soft peaks form. Cover and chill.

  2. Melt butter in a large nonstick skillet over medium heat. Add apples and next 5 ingredients; cook over medium heat 20 minutes or until apples are tender, stirring often. Cool.

  3. Split biscuits in half. Place biscuit bottoms on individual serving plates. Spoon 1/3 cup apple mixture evenly over each biscuit bottom. Place top half of each biscuit over filling. Spoon 1/3 cup apple mixture over biscuit top. Dollop with cinnamon whipped cream.

Christmas With Southern Living 2006