Peach Butter Almond Shortcake
|Biscuit baking mix||2⁄3 Cup (10.67 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Sweetened sliced peaches||4 Cup (64 tbs) (Use Fresh Ones)|
Heat oven to 400 F.
Stir baking mix, granulated sugar, 1/3 cup butter and the milk to a soft dough.
Gently smooth dough into a ball on floured cloth-covered board.
Knead 8 to 10 times.
Divide dough in half.
Pat each half in an un-greased round layer pan, 9 X 1 1/2 inches.
Spread each with 1 tablespoon butter; sprinkle each with 1/2 cup brown sugar and 1/4 cup almonds.
Bake until light brown, 15 to 20 minutes.
Remove from pans; cool slightly.
Fill layers with half of the Almond Whipped Cream and sliced peaches.
Top servings with remaining whipped cream and peaches.