Shortcakes, spring and summertime comfortfood using the fruits of the season — like luscious, fragrantnectarines.
Recipe: Nectarine Shortcake
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 Whipped cream
Mix flour, 2 tablespoons sugar, bakingpowder and salt in bowl. Add milk and oil. Stir with fork untilmixture forms a ball. Turn onto waxed paper. Pat out to 1/2 inchthickness. Cut with flared biscuit cutter. Place on ungreasedcookie sheet. Bake at 450°F 10 minutes or until wooden pickinserted near center comes out clean. Remove from oven. Breakeach biscuit in half while hot. Place bottom half in dessertdish.
Combine nectarines with remaining sugar;mix well. Spoon nectarines over bottom half of biscuit and topwith other half of biscuit. Spoon more nectarines over top. Servewith whipped cream.
Makes 6 to 8 servings.
Recipe provided courtesy Washington StateFruit Commission.
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