| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted enriched flour |
| 2 |
tb |
Sugar |
| 3 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter or margarine |
| 1 |
|
Beaten egg |
| 2/3 |
c |
Light cream |
|
|
Soft butter or margarine |
| 4 |
c |
Sugared sliced peaches |
| 1 |
c |
Heavy cream, whipped |
INSTRUCTIONS
The biscuits are almost rich as cake!
Sift together dry ingredients; cut in butter till mixture is like coarse
crumbs. Combine egg and cream; add all at once to dry ingredients, stirring
only to moisten. Turn dough out on floured surface; knead gently 1/2
minute. Pat or roll dough to 1/2 inch. Cut 6 biscuits with floured 2
1/2-inch round or fluted cutter. Bake on ungreased baking sheet in very hot
oven (450°) about 10 minutes. Split shortcakes; butter bottom layers. Fill
and top with peaches and whipped cream. Serve warm.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”