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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs', says Opal Sanders of Glouster, Ohio. They are very pretty when stacked pyramid-style. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1/4 cup finely chopped walnuts |
2 tablespoons baking powder |
1 teaspoon salt |
1 cup plus 1 tablespoon heavy whipping cream, divided |
1 egg |
7 to 9 tablespoons sugar, divided |
1 teaspoon vanilla extract |
1 to 2 tablespoons cold water |
4 cups sliced fresh peaches |
whipped topping |
Directions:
1. In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary.
2. Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets.
3. Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown.
4. In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit. Yield: 6 servings.
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