A Peach of a Shortcake features a mascarpone cheese filling.
3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup butter
2 cups (8 ounces) Wisconsin Mascarpone
1 tablespoon brown sugar
6 cups sliced peaches
In large bowl, combine first six ingredients. Cut in butter until mixture resembles
coarse crumbs. Add half-and-half; mix gently until dough forms. Form into a ball.
Transfer dough to floured surface; knead for 30 seconds. Pat dough into rectangle,
1/2 inch thick. Using 3 inch round cookie cutter, cut 12 biscuits, using all dough.
Arrange biscuits on lightly greased cookie sheet. Brush with melted butter; sprinkle
Bake at 400 degrees F for 15 minutes or until puffed and golden. Cool.
For filling, combine Mascarpone cheese and brown sugar.
To serve, split each biscuit and spread half with 1 tablespoon filling. Add layer
of peaches and cover with other biscuit half. Top with dollop of filling; garnish
with peach slices or raspberries.
Yield: 12 servings
Reprinted with permission from
the Wisconsin Milk Marketing Board, Inc.