Mango Pineapple Shortcakes With Gingerbread Biscuits Recipe
Ingredients
| Mango-Pineapple Filling | ||
| Mangoes | 2 | |
| Lime juice | 6 Tablespoon | |
| 2/3 cup pineapple or white grape juice | ||
| 3/4 to 1 cup sugar, depending on sweetness of fruit | ||
| 2 cups fresh pineapple cut into 3/4-inch pieces | ||
| Gingerbread Biscuits | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Light brown sugar | 1/2 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1 Tablespoon | |
| 1/3 cup shortening, butter, or margarine | ||
| Molasses | 2 Tablespoon | |
| 1/2 cup plus 1 tablespoon regular, low-fat, or nonfat buttermilk | ||
| 1 tablespoon sugar, for sprinkling on top | ||
| 1 recipe Double Whipped Cream | ||
Directions
To Make Filling: Peel mangoes with vegetable peeler.
Cut off fruit, removing as much from around the pit as possible, and place in food processor with the metal blade.
Process until pureed.
Remove to a small bowl and stir in remaining ingredients.
Refrigerate at least 1 hour for flavors to blend.
(Fruit may be refrigerated overnight.) To Make Biscuits: Place rack in upper third of oven.
Preheat oven to 400°F.
In food processor with metal blade or mixing bowl with a fork, pulse or mix flour, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and ginger.
Add shortening and pulse or cut in until the consistency of coarse meal.
Stir molasses into buttermilk and pour, all at once, into batter.
Pulse or stir until the dough is thoroughly moistened and begins to hold together; it should feel sticky.
Drop by tablespoons about 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake for 12 to 15 minutes, or until tops are set and lightly browned.
Biscuits will spread out.
Immediately remove from baking sheets to racks.
(Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat, uncovered, at 350°F. for 8 to 12 minutes.) To Assemble: Cut biscuits in half horizontally.
Place bottom half on plate, spoon fruit over, and top with other half of biscuit, more fruit, and a dollop of whipped cream.
Cut off fruit, removing as much from around the pit as possible, and place in food processor with the metal blade.
Process until pureed.
Remove to a small bowl and stir in remaining ingredients.
Refrigerate at least 1 hour for flavors to blend.
(Fruit may be refrigerated overnight.) To Make Biscuits: Place rack in upper third of oven.
Preheat oven to 400°F.
In food processor with metal blade or mixing bowl with a fork, pulse or mix flour, brown sugar, baking soda, baking powder, salt, nutmeg, cinnamon and ginger.
Add shortening and pulse or cut in until the consistency of coarse meal.
Stir molasses into buttermilk and pour, all at once, into batter.
Pulse or stir until the dough is thoroughly moistened and begins to hold together; it should feel sticky.
Drop by tablespoons about 2 inches apart onto ungreased baking sheet, making 8 mounds about 1 1/2 inches high.
Sprinkle tops with sugar.
Bake for 12 to 15 minutes, or until tops are set and lightly browned.
Biscuits will spread out.
Immediately remove from baking sheets to racks.
(Biscuits may be stored loosely covered overnight or frozen up to 2 weeks.
Reheat, uncovered, at 350°F. for 8 to 12 minutes.) To Assemble: Cut biscuits in half horizontally.
Place bottom half on plate, spoon fruit over, and top with other half of biscuit, more fruit, and a dollop of whipped cream.
Chef
