Peaches and Cream Shortcakes
These light and tender biscuits are the perfect base for any type of fruit shortcake. It's important that the oven be fully heated; if the temperature is too low, the biscuits will spread out rather than rise.
Preheat oven to 425 degrees. Whisk together and set aside:
1/2 cup milk
1 large egg
Pulse to combine in food processor:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Add and pulse until mixture resembles small crumbs:
1/2 cup unsalted butter, cold, cut in small pieces
Turn mixture into bowl. Add milk mixture and stir with spatula until just blended. Turn ou onto floured counter and fold once or twice, then pat into a retangle about 3/4 inches thick. Cut with your favorite Ann Clark cookie cutter and place on parchment covered baking sheets. PRess together scraps and continue to cut until dough is used up. Brush tops with additional milk and sprinkle with sugar (use coarse sugar if you have it). Bake for 12 to 15 minutes, until golden brown. Coll and top with your favorite fruit and whipped cream.
For Peach Shortcakes
Peel and slice fresh peaches, figuring on one peach per shortcake. Taste the peaches and add a couple drops of lemon drops and a little sugar if desired- although if the peaches are ripe and your serving the immediately, there is no need for either.
Split each biscuit in half, spoon peaches and Whipped Cream (see recipe below)onto teh bottom half and set the biscuit top on the cream.
Whipped Cream Recipe
Beat 1 cup heavy cream in a chilled bowl until slightly thickened, then add 1 teaspoon almond extract and 3 to 4 tablespoons sugar, and continue to beat until cream holds soft peaks, (Do not overbeat).