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Peach Shortcake

fruits, baking

4 cups all-purpose flour
1 cup granulated sugar; plus a sprinkling
2 tablespoons baking powder
1 teaspoon (each) baking soda and salt
1 cup shortening
2 cups buttermilk or sour milk
sliced peaches

This super-easy recipe can be halved and baked in a 9-inch square pan. To sour milk, place 1 tablespoon lemon juice or vinegar in a measuring cup and fill to the 1 cup line with milk; let stand for 15 minutes. Preheat oven to 400ºF. In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in shortening until crumbly. Add buttermilk; stir just enough to moisten dry ingredients. Spread dough out in greased 13- x 9-inch cake pan; sprinkle with a bit of sugar. Bake 20 minutes or until a knife inserted in the centre comes out clean. Serve shortbread warm, "smothered with sliced peaches. You don't need to split it and butter it or slather it with whipped cream. This one stands on its own."

Contributor: Cynthia David - President's Choice Magazine

Yield: 12 servings

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