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- Serving: 16 People
When local peaches are bursting with flavor, my first instinct is to celebrate with an old-fashioned shortcake. This recipe is also perfect with fresh strawberries.
From Simple, Fresh & Healthy by Linda Hafner, Beaufort Books, 2010. Photo copyright 2010 by Jim Scherzi.
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Smart Balance or cold butter
- 1 egg, slightly beaten
- 2/3 cup 1 percent milk
- Preheat oven to 425 degrees F.
- In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Add the Smart Balance or butter and work into the flour with a pastry blender, until the mixture looks like coarse crumbs. (Two knives also work -- just cross them in the bowl and pull in opposite directions.)
- Stir in the egg and milk just until blended. To keep the dough tender, do not over mix.
- With a large spoon, drop the dough into 8 mounds (about 2 inches apart) onto an ungreased cookie sheet.
- Bake the biscuits for about 12 minutes or until light golden brown. Makes 8 biscuits.
- To assemble -- peel, pit, and slice the peaches. Toss in a bowl and add the lemon juice (to keep the peaches from turning brown). Add sugar to taste (I use approximately 1/4 cup for ripe, local peaches.)
- Cut the biscuits in half and layer with the sliced peaches.
- Top each with one tablespoon of whipped cream or yogurt.
- (If you don't use all the biscuits, freeze them -- or serve them the next morning with homemade jam.)