Kevin Dunn’s Peach Shortcakes
Chef Kevin Dunn claims that these are his favorite biscuits. They are made healthy by eliminating the use of hydrogenated oil typically found in store bought biscuits.
- Serves: 6
- Prep Time: 45 Minutes
- Cook Time: 20 Minutes
- Total Time: 2 Hours 5 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 6
Serving Size: 1 shortcake, 1/2 cup peach topping.
- Amount Per Serving
- Calories:
- 280
- Calories from Fat:
- 50
- Total Fat:
- 5g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 590mg
- Total Carbs:
- 50g
- Dietary Fiber:
- 1g
- Sugars:
- 16g
- Protein:
- 6g
DIRECTIONS
Combine 2 cups SPLENDA® Granulated Sweetener, orange juice, salt and cinnamon in a large saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; reduce heat and simmer for 4 minutes, stirring occasionally. Pour mixture over peaches; cool to room temperature. Cover and chill I hour.
Combine SPLENDA® Granulated Sweetener and cornstarch in a clean coffee grinder; process until smooth. Store in an air-tight container.
Preheat oven to 400 degrees F. Lightly spray a baking sheet with vegetable cooking spray.
Combine flour, 1/2 cup SPLENDA® Granulated Sweetener, baking powder and salt in a large bowl. Cut BENECOL® into flour mixture with a pastry blender until crumbly; add milk stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared baking sheet. Sprinkle lightly with half the powdered SPLENDA® Granulated Sweetener mixture.
Bake 15 to 20 minutes or until golden. Remove to wire racks to cool.
Spoon peach mixture over shortcakes; sprinkle with remaining powdered SPLENDA® Granulated Sweetener.
INGREDIENTS
- 2 cups SPLENDA® No Calorie Sweetener, Granulated
- 1 1/2 cups fresh orange juice
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 pounds fresh or frozen peach slices
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon cornstarch
- 2 cups all-purpose flour
- 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons BENECOL® Regular Spread, chilled well and cut into cubes
- 1 1/4 cups 1% low-fat milk or soy milk
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