SOUTHERN-STYLE BISCUIT SHORTCAKES

Southern-Style Biscuit Shortcakes image

Rich, melt-in-your-mouth shortcakes made with real butter and cream are split and filled with whipped cream and berries. Dessert doesn't get much better.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

2 cups Gold Medal™ self-rising flour
2 tablespoons sugar
1/3 cup butter or margarine
3/4 cup half-and-half
1 cup whipping cream
1 tablespoon sugar
6 cups sliced fresh fruit or berries, sweetened to taste

Steps:

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.
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.
Bake 9 to 12 minutes or until golden brown. Serve warm or cool.
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.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g