Wisconsin Cheddar Peach Shortcakes
- 1¾ cups all-purpose flour
- ¼ cup sugar
- 3 tablespoons cornmeal
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 tablespoons (½ stick) butter, softened
- 1¼ cups (5 ounces) shredded sharp Cheddar cheese
- ⅓ cup milk
- 2 eggs, separated
- Additional cornmeal
- Additional sugar
- 1½ to 2 pounds fresh peaches, peeled and sliced (about 4 to 5 cups)
- 1 cup whipping cream, whipped, lightly sweetened
Instructions:
Shortcake is one of those uniquely American desserts.
- Preheat the oven to 450°F.
- In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, and nutmeg. Cut in the butter until the mixture resembles coarse meal; mix in the cheese. In a small bowl, mix the milk, 1 egg, and 1 egg yolk with a fork, reserving the remaining egg white for glaze. Add the milk mixture to the large bowl; stir just to blend thoroughly.
- Divide the dough into 6 equal portions. Form into 3-inch circles, spaced apart, on a greased baking sheet dusted with cornmeal. Brush with the reserved egg white; sprinkle generously with sugar.
- Bake for 10 to 12 minutes until lightly browned. Remove the shortcakes from the pan; cool on a wire rack. Sweeten the peaches to taste. Halve the shortcakes horizontally; place the bottoms on serving plates. Top each cake with some of the peaches; dollop with whipped cream. Cover each with its shortcake top and more peaches; dollop with more whipped cream.