Reviewed: May 13, 2012

Easy and yummy!! Used canned peaches - did not have fresh (should have mashed half of them) and made small shortcakes as mentioned by other reviewer. Cut them in half, loaded them up and topped with whipped cream or ice cream. Thanks for the recipe!

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Reviewer:

Jake's Mom

Reviewed: Jun. 23, 2011

I only made the shortcake but it was delicious! I was looking for an egg-free shortcake recipe for my two egg-allergic children and this one can't be beat. Since I was making it to serve with strawberries instead of peaches, I substituted cinnamon for ginger. I also used coconut milk instead of regular milk due to dairy allergies, though I used regular dairy butter. It turned out wonderfully. Dry on top like shortcake should be, but moist, almost creamy, in the center. It also had a great touch of sweetness. Oh - and one reviewer mentioned that they could taste the salt. I have to imagine that they mis-measured because a small amount of salt is integral to most baking and this amount was imperceptible.

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Reviewer:

clover

Reviewed: Aug. 6, 2009

Made JUST the biscuits. A hit! Followed ingredients exactly, but shaped into 4 biscuits, baked about 20-25 mins, used oven's "keep warm" setting after that for quite a while. Split warm biscuits and topped with vanilla yogurt, raspberries and wild blueberries. A hit!

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Reviewer:

OCTOVUS

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 4, 2009

Excellent! I tried it with whole wheat as well and it was very good. I baked the shortcake as little cakes (12 min at 425) and that worked quite well. I also used home canned peaches (no added sugar) instead of fresh ones and it worked great.

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