Georgia Peach Shortcake
Ingredients:
1/2 C. butter
2 C. self-rising flour
3/4 C. buttermilk
4 T. sugar, divided
3 C. Georgia peaches
1/4 C. Peach Preserves
1-1/2 C. fresh whipped cream
Vegetable cooking spray
Directions:
Preheat oven to 425 º
In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal.
Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3-4 times. Roll dough to 3/4 inch thickness: cut with 2 inch biscuit cutter. Place biscuits close together on lightly greased baking sheet. Bake for 13-15 minutes.
While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar and 1/4 cup Peach Preserves.
To serve, split shortcake in half and place sliced peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipping cream.
Serves 12.
Ingredients:
1/2 C. butter
2 C. self-rising flour
3/4 C. buttermilk
4 T. sugar, divided
3 C. Georgia peaches
1/4 C. Peach Preserves
1-1/2 C. fresh whipped cream
Vegetable cooking spray
Directions:
Preheat oven to 425 º
In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal.
Add buttermilk and 1 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3-4 times. Roll dough to 3/4 inch thickness: cut with 2 inch biscuit cutter. Place biscuits close together on lightly greased baking sheet. Bake for 13-15 minutes.
While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar and 1/4 cup Peach Preserves.
To serve, split shortcake in half and place sliced peaches on the bottom half. Place the other half on top and spoon on 2 tablespoons whipping cream.
Serves 12.
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