Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) lemon juice

  2. 1 tablespoon(s) cornstarch

  3. 1 1/2 pint(s) blueberries

  4. 1 cup(s) (plus 3 tablespoons)

  5. Sugar

  6. 2 pound(s) ripe peaches , peeled and each cut into 8 wedges

  7. 3 cup(s) all-purpose flour

  8. 4 1/2 teaspoon(s) baking powder

  9. 3/4 teaspoon(s) salt

  10. 9 tablespoon(s) (plus 1 tablespoon/recipe)

  11. butter or margarine , melted

  12. 1 cup(s) (plus t tablespoons/cup)

  13. milk

  14. 1 cup(s) heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F. In cup, mix lemon juice and cornstarch until smooth.

  2. In 3-quart saucepan, heat blueberries, 2/3 cup sugar, and lemon-juice mixture to boiling over medium-high heat. Reduce heat to medium; cook 1 minute. Stir in peaches; set aside.

  3. Prepare biscuits: In large bowl, mix flour, baking powder, salt, and 1/3 cup sugar. With pastry blender or two knives used scissor-fashion, cut in 9 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly mix just until mixture forms a soft dough that leaves side of bowl.

  4. Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly. With lightly floured hands, pat dough 1 inch thick.

  5. With floured 3-inch round biscuit cutter, cut out shortcakes. With pancake turner, place shortcakes, 1 inch apart, on ungreased large cookie sheet.

  6. Press trimmings together: cut as above to make 8 shortcakes in all. With pastry brush, brush shortcakes with 1 tablespoon melted margarine or butter and sprinkle with 1 tablespoon sugar. Bake 15 to 20 minutes until golden.

  7. Beat cream with 2 tablespoons sugar until soft peaks form. With fork, split warm shortcakes horizontally in half. Spoon some blueberry-peach mixture into each split shortcake; top with sweetened whipped cream, then some more blueberry-peach mixture.


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