- 1/2
cup butter
- 2 cups
self-rising flour
- 3/4
cup buttermilk
- 4 tablespoons
sugar, divided Vegetable cooking spray
- 3 cups
sliced Georgia peaches
- 1-1/2
cups fresh whipped cream
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.
Preheat oven to 425° F. Roll dough
into 3/4” thickness; cut with a 2” biscuit
cutter. Place pieces close together on
a 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.
To serve, split shortcake in half and place
peaches on the bottom half. Place the
other half on top and spoon on 2 tablespoons
whipped cream.
Makes 12 servings.
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