- 8
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Ingredients
- Directions:
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 10 oz. can Hungry Jack refrigerated flaky biscuits
- 2 tablespoons margarine or butter, melted
- 3 to 4 nectarines or peaches, sliced
- 1 cup fresh blueberries
- ½ cup sugar
- 8 oz. container frozen whipped topping, thawed
- ●Heat oven to 375 degrees F. Lightly grease a large cookie sheet.
- ●In a small bowl, combine 1/4 cup sugar and cinnamon.
- ●Separate dough into 10 biscuits, separate each biscuit into 2 layers.
- ●Dip 1 side of each biscuit piece in margarine, then in sugar-cinnamon mixture.
- ●On prepared cookie sheet, arrange 9 biscuit pieces sugared side up, overlapping edges to form an 8 inch diameter ring. Place 1 biscuit piece in center of ring.
- ●Repeat with remaining biscuit pieces to form second circle.
- ●Bake at 375 degrees for 11 to 14 minutes or until biscuits are golden brown.
- ●Cool 1 minute; remove from cookie sheet.
- ●While biscuits are baking, combine nectarines, blueberries and 1/4 cup sugar.
- ●To assemble shortcake, place 1 biscuit circle on serving plate; spoon half of nectarine-blueberry mixture over biscuit layer. Top with half of the whipped topping.
- ●Repeat with remaining biscuit circle, fruit and whipped topping.
Preparation
Step 1
280 calories/serving