SUMMERY PEACH SHORTBREAD

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder ½ teaspoon salt
• 2 tablespoons sugar pinch of brown sugar
• ¾ cup frozen butter (Grated to pea size)
• ¾ cup buttermilk
• 1 beaten egg
• (For brushing tops) Pickled Pink Perfectly Pickled Peaches
• Whipped Topping

Directions:

Pre-heat oven to 375 degrees. Make sure all your ingredients are cold, including the flour…and mixing bowl! That is the secret to a perfect southern biscuit. Mix all the dry ingredients in the chilled bowl. Add the grated frozen butter with the buttermilk and then add to the dry ingredients. Gently fold the batter until barely mixed – making sure not to over-mix. Put the mixture onto a floured surface and gently fold it and shape it into a rectangle.  Then fold half over itself and shape into a rectangle.  Do this again making sure not to overwork the dough.  Shape into a rectangle and evenly score the top to determine size and number of biscuits.  Cut the pieces and place on a lard or vegetable sprayed cookie sheet.  Brush the egg wash on top. Put them in the preheated oven and watch carefully so they don’t burn. Cooking time is approximately 12 minutes. Your biscuits are ready when the tops and bottoms are golden brown. Put the finished biscuits on a rack to cool. When biscuits are cooled, top with our Perfectly Pickled Peaches and a generous dollop of whipped cream and sit back and enjoy the raves!