• 2-1/3 cups buttermilk baking mix
• 1 cup sour cream
• 1/4 cup plus 1 Tbs. brown sugar, packed
• 3 Tbs. unsalted butter, softened
• 1/4 cup chopped pecans
• 3/4 cup whipping cream, chilled
• 2 Tbs. powdered sugar
• 4 cups peaches, sweetened and sliced

Preheat oven to 400°F. Combine baking mix, sour cream, 3 Tbs. brown sugar and 2 Tbs. melted butter in a bowl until a soft dough forms. Divide into halves. Pat 1 half in an ungreased 8 inch or 9 inch square pan, with fingers floured with baking mix. Spread with 1 Tbs. softened butter. Sprinkle with 2 Tbs. brown sugar and pecans. Pat remaining dough into an 8 inch or 9 inch square on a well-floured cloth-covered surface. Place in pan. Bake 15-20 minutes, until golden brown.

Combine whipping cream and powdered sugar in a chilled bowl. Beat until stiff. Cut shortcakes into 6 pieces while warm. Split each. Fill and top with peaches. Top with whipped cream.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 570, fat 36.4g, 55% calories from fat, cholesterol 74mg, protein 6.8g, carbohydrates 59.2g, fiber 3.6g, sugar 28.9g, sodium 632mg, diet points 14.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.8, Bread: 2.0, Lean meat: 0.1, Fat: 6.4, Sugar: 0.7, Very lean meat protein: 0.0

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