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Recipe Summary

prep:
20 mins
bake:
12 mins to 15 mins at 400°
Servings:
12
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Ingredients

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Directions

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  • Pit and dice 1 large peach; reserve for shortcake batter. Pit and thinly slice remaining peaches and place in large bowl. Toss with 1/2 cup granulated sugar; let stand.

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  • Heat oven to 400°F. Lightly coat 2 baking sheets with nonstick cooking spray.

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  • Sift together flour, baking soda, cream of tartar, salt and 1/4 cup granulated sugar into large bowl.

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  • Beat together sour cream and egg in medium-size bowl. Stir in reserved diced peach.

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  • Stir sour cream mixture into flour mixture just until blended; knead about 6 times in bowl if necessary to blend. Drop batter by scant 1/2 cups in 12 mounds onto prepared baking sheets, spacing 2 to 3 inches apart. Sprinkle tops with remaining 2 tablespoons granulated sugar.

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  • Bake in 400°F oven 12 to 15 minutes, until golden and wooden pick inserted in centers comes out clean. Cool on racks slightly.

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  • Meanwhile, beat cream in bowl until soft peaks form. Beat in brown sugar and vanilla; beat until soft peaks form.

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  • Split warm shortcakes in half. Spread lightly with softened butter if you wish.

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  • To serve, place bottom of biscuit, buttered side up, on serving plate. Spoon on 1/3 cup fruit mixture; top with dollop of cream. Place biscuit, buttered side down, on top; dollop with more cream. Garnish with peach slice.

Nutrition Facts

457 calories; total fat 24g; saturated fat 14g; cholesterol 89mg; sodium 289mg; carbohydrates 57g; protein 7g.

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