Peach Shortcake

Delicious with the peaches of late summer.  Or any peaches at all. Even frozen.

 

Follow this link to the recipe:

Peach Shortcake

• 1 cup all purpose flour
• 2 Tbl sugar
• ½ tsp soda
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 Tbl butter (cold is best)
• ½ cup yogurt
• 2 large peaches, peeled, chopped, mixed with 1T sugar
• 1 Tbl lemon juice

Night before:

  Put first 5 ingredients in a bowl and mix. 

   Cut butter into 8 or more pieces, then put in to bowl with dry ingredients.  With thumb and forefinger, rub each piece of butter and flour mixture together until butter is incorporated.

  Cover bowl and put in refrigerator

  Prepare peaches.  To easily peel peaches, dunk into boiling water for 30 seconds, then pull out.  Skin will easily come off.  Chop, add sugar and lemon juice, and store in an airtight container in the refrigerator.

Next morning:

 Add yogurt to flour mixture.  Stir until it forms a ball.  Add a Tablespoon or two of milk if needed. 

Turn ball onto floured surface, and knead a few times to fully incorporate all the little pieces.

 Pat into a rectangle, roughly 4” by 8”, and cut into 8 squares. 

Place on nonstick baking sheet, and bake for 8 minutes, or until golden brown.

Split open, spoon peaches in and on the biscuits, and serve immediately

NOTES:

·         Great with strawberries, raspberries or any other fruit you want.