Brown Sugar Shortcakes

10 ingredients
4 steps

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 cup slivered almonds, toasted and finely chopped
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup chilled butter or stick margarine, cut into small pieces
  • 3/4 cup low-fat buttermilk
  • Cooking spray
  • 1 tablespoon turbinado or granulated sugar

Directions

  1. 1
    Preheat oven to 450°.
  2. 2
    Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through baking soda) in a bowl, and cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add the buttermilk, and stir just until moist.
  3. 3
    Turn dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll dough to a 1/2-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 8 shortcakes. Place the shortcakes on a baking sheet coated with cooking spray, and sprinkle with turbinado sugar. Bake at 450° for 10 minutes or until golden. Remove shortcakes from baking sheet; cool on a wire rack.
  4. 4
    Note: Place the remaining shortcakes in an airtight container, and freeze for up to 2 weeks. Thaw at room temperature.

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