How to Make Perfect Peach Shortcake

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 3 tsp baking powder
• ½ tsp salt
• ½ cup Smart Balance or cold butter
• 1 egg, slightly beaten
• 0.66 cup 1% milk

• 8 fresh peaches
• 1 tbsp lemon juice
• ¼ cup sugar or less if fruit is extra sweet

• Whipped cream or plain yogurt sweetened to taste with honey and cinnamon

1. Preheat oven to 425 degrees.
2. In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Add the Smart Balance or butter and work into the flour with a pastry blender, until the mixture looks like coarse crumbs. (Two knives also work; just cross them in the bowl and pull in opposite directions.)
3. Stir in the egg and milk just until blended. To keep the dough tender, do not overmix.
4. With a large spoon, drop the dough into 8 mounds, about 2 inches apart, onto an ungreased cookie sheet.
5. Bake the biscuits for about 12 minutes or until light golden brown.
6. Makes 8 biscuits.
To assemble
7. Peel, pit, and slice the peaches. Toss in a bowl and add the lemon juice (to keep the peaches from turning brown). Add sugar to taste (I use approximately ¼ cup for ripe, local peaches.)
8. Cut the biscuits in half and layer with the sliced peaches.
9. Top each with one tablespoon of whipped cream or yogurt.