This is another great use for the all-purpose biscuit mix. And I just love using the biscuit as the base of this beautiful dessert.
Shortcake
½ cup All-Purpose Biscuit Mix (page 50)
1 tablespoon sugar
2 teaspoons butter, melted
2 tablespoons heavy cream
½ teaspoon vanilla extract
Cherry Sauce
3 tablespoons sugar
1½ teaspoons cornstarch
⅛ teaspoon cinnamon
½ pound fresh or frozen cherries, pitted (if frozen, thaw before using)
1 teaspoon lemon juice
Topping
½ cup heavy cream
2 tablespoons powdered sugar
To make the shortcake: Preheat the oven to 400 degrees. In a small bowl mix the biscuit mix, sugar, butter, heavy cream, and vanilla extract. Mix until just moistened. Form the dough into a small ball.
On a lightly floured surface, flatten the dough to 1 inch thick. Cut with a 2 ½-inch biscuit cutter. Arrange on an ungreased cookie sheet and bake for 18 to 20 minutes or until golden brown. Cool while preparing the sauce.
To make the sauce: Mix the sugar, cornstarch, and cinnamon in a small saucepan. Add the cherries, stirring over medium heat until the mixture comes to a boil and thickens. Remove from the heat and add the lemon juice. Cool.
To make the topping: When ready to serve, whip the heavy cream and powdered sugar together until the mixture holds soft peaks.
To serve, cut the biscuits in half. Place two biscuit bottoms on a serving plate. Layer each with 1 tablespoon of cherry filling and 1 tablespoon whipped cream. Place another biscuit half on top of each stack and layer another tablespoon of cherry filling and whipped cream. Place the final two biscuit halves on top. Serve immediately.
Makes 2 servings.
Note: Makes 3 biscuits.