Pear + Rosemary Shortcakes


    •    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

A bushel of pears fresh from the field


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.


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.

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.