Biscuits:
2 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, cut into tablespoon-size pieces
3/4 cup butter
To prepare filling, mix granulated sugar,
cornstarch and cinnamon in a saucepan. Add cherries and cook,
stirring, over medium heat until mixture bubbles and thickens.
Remove from heat; stir in lemon rind. Set mixture aside to cool.
Preheat oven to 400*F.
Mix flour, sugar, baking powder and salt
in a medium bowl. Add butter pieces and cut into flour mixture
with pastry blender or fork until mixture is crumbly. Add buttermilk
and mix just until moistened. Form dough into ball.
On a lightly floured surface, pat dough
into a flattened disk about 3/4-inch thick. With a 2 1/2-inch
round biscuit cutter, cut out 4 biscuits. Combine dough scraps
and repeat to make 2 more biscuits. Arrange biscuits on ungreased
baking sheet, and bake 18 to 20 minutes or until golden. Cool
on wire rack.
Just before serving, whip heavy cream
with powdered sugar until mixture holds soft peaks.
To serve, cut biscuits horizontally in
half. Place bottoms on serving plates, spoon cherry filling over
shortcake bottoms and top with whipped cream. Cover with biscuit
tops.
Makes 6 servings.
Recipe provided courtesy of Washington State Fruit Commission.
