Watermelon Patch Shortcake

By carvalhohm

Ingredients

• 1 package (17.3 ounces) refrigerated biscuits (8 biscuits)
• 1 tablespoon butter, melted
• 3 tablespoons granulated sugar, divided
• 1/4 teaspoon ground cinnamon
• 1 cup (1/2 pint) heavy cream
• 2 cups watermelon, diced
• 1/2 cup raspberry Melba sauce

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Place the biscuits on a baking sheet and brush the tops with the melted butter. In a small bowl, combine 1 tablespoon sugar and the cinnamon; mix well and sprinkle over the tops of the biscuits. Bake according to the package directions and let cool.

Meanwhile, in a medium bowl, beat the heavy cream and remaining 2 tablespoons sugar until stiff peaks form.

Split the biscuits and top with half of the whipped cream. Divide the watermelon equally over the topping, reserving some for garnish.

Replace the biscuit tops, then top with the remaining whipped cream and reserved watermelon. Drizzle with the raspberry Melba sauce and serve.