Recipes - Desserts

Old Fashioned Peach Shortcake

1. 1. If using frozen peaches, let them partially defrost, then cut the slices in half lengthwise. Place the peaches in a bowl. Add the sugar, and toss. Set aside while you make the biscuits, or for up to 1 hour.
2. To assemble the shortcake, split the shortcakes, using the tines of a fork. Place the bottom of each biscuit on a dessert plate. Top with a sixth of the fruit, spooning the syrup collected in the bottom of the bowl over the fruit. Set the top of the shortcake over the fruit, letting it tip to one side. Dollop some ice cream or whipped topping next to the shortcake, and serve.

Shortcake Biscuits

Don't let the thought of making biscuits intimidate you, these are virtually fool-proof. (If they do not rise as much as desired, just use them whole. With fruit piled over them no one will even notice.) You can whip up a batch of these biscuits and have them out of the oven in about 20 minutes. Leftovers can be reheated in the oven and are great at breakfast the next day.

1. Set a rack in the center of the oven. Preheat the oven to 400°F.
2. Combine the flour, soy protein powder, 2 T. of the sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse several times, to combine. Add the butter. Process, pulsing just until the butter is blended with the dry ingredients. Pour in the buttermilk. Pulse until the mixture is evenly moistened and looks crumbly.
   Alternatively, combine the dry ingredients in a large bowl. Cut in the butter, using a pastry cutter or a fork, then your fingertips, until the mixture resembles coarse meal. Add the buttermilk and work with a fork just until the mixture is evenly moistened.
3. Turn the dough mixture onto a lightly floured work surface. Work it with your fingers, pressing the loose and dry bits into the dough, kneading lighlty until the dough is fairly smooth, about 1 minute. Do not over work the dough, or the shortcakes will be tough.
4. Roll out the dough to a rectangle, 3/4-inch thick. Dip the edge of a 2 1/2-inch biscuit cutter, round cookie cutter, or drinking glass in your sack of flour. Cut 2 1/2-inch rounds from the dough. Gently press the scraps together and reroll until you have 6 shortcakes. Brush the tops lightly with egg white. Sprinkle with the remaining tablesoon of sugar, coating them generously and evenly. Place the shortcakes on the baking sheet.
5. Bake the shortcakes for 13 minutes, or until they have risen to about 1 inch and are well browned. Transfer the shortcakes to a rack, and cool completely. These shortcakes should be used the day they are baked.