Peach Shortcake Towers Recipe

Peach Shortcake Towers Recipe photo by Taste of Home

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"These tender biscuits make wonderful peach or berry shortcakes that are always greeted with 'oohs' and 'aahs'," says Opal Sanders of Glouster, Ohio. "They are very pretty when stacked pyramid-style."

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Peach Shortcake Towers Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

3 cups all-purpose flour
1/4 cup finely chopped walnuts
2 tablespoons baking powder
1 teaspoon salt
1 cup plus 1 tablespoon heavy whipping cream, divided
1 egg
7 to 9 tablespoons sugar, divided
1 teaspoon vanilla extract
1 to 2 tablespoons cold water
4 cups sliced fresh peaches
Whipped topping

Directions

In a large bowl, combine the flour, nuts, baking powder and salt. In a large bowl, beat 1 cup cream, egg, 2 tablespoons sugar and vanilla until slightly thickened. Stir into dry ingredients until mixture forms a ball, adding cold water if necessary.
Turn dough onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness. Cut into three 3-1/2-in. circles, three 2-3/4-in. circles and six 1-1/4-in. circles. Place on ungreased baking sheets.
Brush the tops with remaining cream. Bake at 425° for 8-12 minutes or until golden brown.
In a large bowl, combine the peaches and 5-7 tablespoons of sugar. Split the large and medium biscuits in half horizontally. Spoon a few peach slices on large biscuit halves; dollop with whipped topping. Top each with a medium biscuit half, remaining peaches and whipped topping and a small biscuit. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 524 calories, 20 g fat (10 g saturated fat), 93 mg cholesterol, 821 mg sodium, 77 g carbohydrate, 4 g fiber, 10 g protein.

Originally published as Peach Shortcake Towers in Taste of Home August/September 2003, p68