Feather Light Biscuits

Makes about 10 biscuits

Vegetable oil cooking spray, as needed
1½ cups soft wheat self-rising flour (7.5 ounces) (preferably White Lily®)*
1/8 teaspoon baking soda
¼ teaspoon fine salt
1 tablespoon granulated sugar
3 tablespoons vegetable shortening (preferably zero trans-fat), chilled
¾ cup buttermilk, very cold
½ cup heavy cream, very cold
1 cup all-purpose flour (5 ounces), for shaping
2 ounces of 680z. Fruitblendz Peach Sauce
¼ stick lightly salted butter (1 ounce or 2 tablespoons), melted

Preheat the oven to 475°F. Adjust an oven rack to just above the middle position. Spray an 8-
inch round cake pan with cooking spray.
In a medium mixing bowl, whisk together the self-rising flour, baking soda, salt and sugar.
With your fingers or a pastry cutter, work the shortening into the flour mixture until there are
no shortening lumps larger than a big pea.
Stir in the buttermilk and cream, and let stand for 2 to 3 minutes. (Note: This dough is so wet
that you can't shape it in the usual manner.)
Pour the cup of all-purpose flour onto a plate or pie tin; flour your hands well. Spray a 2-inch
ice cream scoop with cooking spray. Scoop a biscuit-size lump of wet dough into the flour,
and sprinkle some flour over the wet dough to coat the outside. Pick up the biscuit and shape
it roughly into a round; at the same time, shake off the excess flour. The dough is so soft that
it will not hold its shape. As you shape each biscuit, place it in the pan. Push the biscuits
tightly against each other so that they will rise up and not spread out; continue shaping
biscuits in this manner until all of the dough is used.**
Combine the Peach puree with the melted butter, and brush the tops of the biscuit. Bake until lightly browned, about 15 to 20 minutes. Cool for 1 or 2 minutes in the pan, then dump out and cut the biscuits apart. Butter
while hot, and eat immediately.