Peach Shortcake Recipe
Ingredients
| 11ge. can sliced | ||
| Peaches | ||
| Egg | 1 , beaten | |
| Biscuit | 1 Cup (16 tbs), prepared | |
| Mix | ||
| Lemon juice | 1 Teaspoon | |
| Cinnamon | ||
| Flour | 3 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Soft margarine | 2 Tablespoon | |
| Currant jelly | 1/3 Cup (16 tbs) | |
Directions
Drain peaches, reserving 1 /4 cup syrup.
Combine egg and reserved syrup; add biscuit mix.
Beat well for 1 minute; spread in greased 10x6x1 1/2-inch baking dish.
Arrange peaches on batter; sprinkle with lemon juice.
Sprinkle with cinnamon.
Combine flour, sugar, 1 teaspoon cinnamon and margarine; mix until crumbly.
Sprinkle on peaches.
Bake at 375 degrees for 25 minutes.
Stir jelly until smooth; spoon over hot cake.
Cut in squares; serve warm with whipped cream, if desired.
Combine egg and reserved syrup; add biscuit mix.
Beat well for 1 minute; spread in greased 10x6x1 1/2-inch baking dish.
Arrange peaches on batter; sprinkle with lemon juice.
Sprinkle with cinnamon.
Combine flour, sugar, 1 teaspoon cinnamon and margarine; mix until crumbly.
Sprinkle on peaches.
Bake at 375 degrees for 25 minutes.
Stir jelly until smooth; spoon over hot cake.
Cut in squares; serve warm with whipped cream, if desired.
Chef
