Peaches and Cream Shortcakes

Directions

Biscuits

• 1

  Preheat oven to 425 degrees. Whisk together and set aside:
  Milk
  Egg

• 2

• 3

• 4

  Pulse to combine in food processor:
  All-purpose flour
  Sugar
  Baking powder
  Salt

• 5

• 6

• 7

• 8

• 9

  Add and pulse until mixture resembles small crumbs:
  Unsalted butter

• 10

• 11

  Turn mixture into bowl. Add milk mixture and stir with spatula until just blended. Turn onto floured counter and fold once or twice, then pat into a rectangle 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

• 12 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.
• 13 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

• 14 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).
• 15 Enjoy!