Ingredients Jump to Instructions ↓

  1. 1 cup(s) all-purpose flour

  2. 3/4 cup(s) cake flour (not self-rising)

  3. 3 tablespoon(s) sugar

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

  5. 1/2 teaspoon(s) salt

  6. 9 tablespoon(s) margarine or butter , cold

  7. 2/3 cup(s) milk

  8. 2 1/2 pound(s) (about 6 medium)

  9. ripe Bosc pears , peeled, cored, and cut lengthwise into 3/4-inch wedges

  10. 1/4 cup(s) packed light brown sugar

  11. 1/4 teaspoon(s) ground cinnamon

  12. 2 strips lemon peel ,

  13. 2 1/2" by

  14. 1/2" each 1 cup(s) heavy or whipping cream , whipped

Instructions Jump to Ingredients ↑

  1. Prepare biscuits: Preheat oven to 425 degrees F. In large bowl, mix all-purpose flour, cake flour, sugar, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in 5 tablespoons cold margarine or butter until mixture resembles coarse crumbs. Stir in milk; quickly stir just until mixture forms a soft dough that comes together (dough will be sticky).

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

  3. With floured 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. With pancake turner, place biscuits, 1 inch apart, on ungreased cookie sheet. Press trimmings together; cut as above to make 6 biscuits in all. Bake 12 to 15 minutes until golden.

  4. Meanwhile, prepare pears: In nonstick 12-inch skillet, melt remaining 4 tablespoons margarine or butter over medium-high heat. Add pears and cook, uncovered, 10 to 15 minutes until pears are brown and tender, stirring carefully with rubber spatula. Stir in brown sugar, cinnamon, lemon-peel strips, and 1/4 cup water; cook 1 minute. Discard lemon peel.

  5. To serve, with fork, split each warm biscuit horizontally in half. Spoon pear mixture onto bottom halves of biscuits; top with whipped cream, then biscuit tops. Makes 6 servings.


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