Ginger-Pear Shortcakes Recipe

Name: Ginger-Pear Shortcakes
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose baking mix; 1 tablespoon sugar; 1/2 cup plus 2 tablespoons milk; 2 tablespoons molasses; 1/4 cup chopped walnuts; 3 tablespoons chopped crystallized ginger; 1 tablespoon butter, melted; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cloves; Whipped cream

Servings: persons

2 1/2 cups all-purpose baking mix
1 tablespoon sugar
1/2 cup plus 2 tablespoons milk
2 tablespoons molasses
1/4 cup chopped walnuts
3 tablespoons chopped crystallized ginger
1 tablespoon butter, melted
1/4 teaspoon ground cinnamon
1/4 teaspoon cloves
Whipped cream

1
Stir together baking mix, sugar, milk, and molasses until a soft dough forms; turn out onto a lightly floured surface, and knead 3 to 4 times.
2
Pat dough to a 1/4-inch thickness, and cut with a 2 3/4-inch round biscuit cutter. Place on a lightly greased baking sheet.
3
Combine walnuts and next 4 ingredients; pat onto biscuit tops.
4
Bake at 375u00b0 for 12 minutes or until lightly browned. Cool.
5
Split shortcakes in half. Layer half of biscuit halves with Sauteed Pears and whipped cream; top with remaining biscuit halves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups all-purpose baking mix, 1 tablespoon sugar, 1/2 cup plus 2 tablespoons milk, 2 tablespoons molasses, and more.

Yes, Ginger-Pear Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Pear Shortcakes

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