A Peach of a Shortcake

Servings: 12


3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter
3/4 cup half-and-half
Melted butter
2 cups (8 ounces) Wisconsin mascarpone cheese
1 tablespoon brown sugar
6 cups sliced peaches

Cooking Directions:

In large bowl, combine first six ingredients. Cut in butter until mixture resembles coarse crumbs. Add half-and-half; mix gently until dough forms. Form into a ball. Transfer dough to floured surface; knead for 30 seconds. Pat dough into rectangle, 1/2 inch thick. Using 3 inch round cookie cutter, cut 12 biscuits, using all dough. Arrange biscuits on lightly greased cookie sheet. Brush with melted butter; sprinkle with sugar. Bake at 400° F for 15 minutes or until puffed and golden. Cool.

For filling, combine Mascarpone and brown sugar. To serve, split each biscuit and spread half with 1 tablespoon filling. Add layer of peaches and cover with other biscuit half. Top with dollop of filling; garnish with peach slices or raspberries.

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