Pear + Rosemary Shortcakes
Ingredients
• 2 Pears | Cubed
• 2 tbsp Sugar
• 2oz Pear and Rosemary Preserves
• 2 cups Martha White Self-Rising Flour
• 1 cup Heavy Cream
• Dollop of Yogurt
• 1/4 cup Cheddar Cheese
• 1 1/2 cups Heavy Cream | For Whipping
• 1/8 tsp Vanilla Extract
• 1/2 stick Butter | Room Temp
Method
Preheat oven to 450 degrees.
Stir flour, heavy cream, yogurt and cheddar cheese together. Mix well.
Pour dough onto a cloth dusted with 1/4 cup flour. Knead dough with flour until dough becomes firm enough to cut with a biscuit cutter.
Press dough out to 1/2 inch thickness and cut into rounds with biscuit cutter.
Use a little of the butter to grease a baking sheet. Place biscuit rounds on baking sheet. Melt remaining butter and brush a little over tops of rounds. Bake for 10 to 15 minutes, or until golden brown.
WHILE BISCUITS ARE COOKING:
Beat heavy cream until it thickens. Add vanilla. Beat again just until thick.
Peel and chop pears. Crush a few with a fork and add sugar and preserves.
Remove biscuits from pan and place on a rack to cool slightly.
Place a biscuit on each plate. Top with a generous spoonful of pears. Cover with a a second biscuit add a few more pears and top with whipped cream.
Serve immediately.
