Southern-Style Biscuit Shortcakes" Shortcake Ingredients: 1.) 2 cups Gold Medal® self-rising flour 2.) 2 tablespoons sugar 3.) 1/3 cup butter or margarine 4.) 3/4 cup half-and-half Topping Ingredients: 1.) 1 cup whipping cream 2.) 1 tablespoon sugar 3.) 6 cups sliced fresh fruit or berries, sweetened to taste Preparation: 1. Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together flour and 2 tablespoons sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened. 2. On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured cutter or knife into desired shapes. Place about 1 inch apart on cookie sheet. 3. Bake 9 to 12 minutes or until golden brown. Serve warm or cool. 4. In small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Split shortcakes; place on individual dessert plates. Fill and top each with fruit and whipped cream. Store in refrigerator. Yield: Serves 10.
. .*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
