Shortcakes are spring and summertime comfort food using the fruits of the season—like luscious, fragrant nectarines.
2 cups all-purpose flour
2/3 cup granulated sugar - divided use
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup vegetable oil
2 cups sliced Washington nectarines
- Mix flour, 2 tablespoons sugar, baking powder and salt in bowl. Add milk and oil. Stir with fork until mixture forms a ball. Turn onto waxed paper. Pat out to 1/2 inch thickness. Cut with flared biscuit cutter. Place on ungreased cookie sheet. Bake in a preheated oven at 450°F 10 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Break each biscuit in half while hot. Place bottom half in dessert dish.
- Combine nectarines with remaining sugar; mix well. Spoon nectarines over bottom half of biscuit and top with other half of biscuit. Spoon more nectarines over top. Serve with whipped cream.
Makes 6 to 8 servings.
Recipe provided courtesy Washington State Fruit Commission.