Ingredients
2
cups Gold Medal™ self-rising flour
2
tablespoons sugar
1/3
cup butter or margarine
3/4
cup half-and-half
1
cup whipping cream
1
tablespoon sugar
6
cups sliced fresh fruit or berries, sweetened to taste
Preparation
Heat oven to 450°F. Lightly grease large cookie sheet with shortening or cooking spray. In medium bowl, stir together flour and 2 tablespoons sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened.
On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured cutter or knife into desired shapes. Place about 1 inch apart on cookie sheet.
Bake 9 to 12 minutes or until golden brown. Serve warm or cool.
In small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until soft peaks form. Split shortcakes; place on individual dessert plates. Fill and top each with fruit and whipped cream. Store in refrigerator.
