ジェニファー・ガーナーのインスタグラム(jennifer.garner) - 7月2日 09時29分

Miss @iamtabithabrown— thank you for always making me smile, for these incredible peach biscuits and for the parenting phrase that will get my kids through summer 2020— “it’s MY business.” I hope you don’t mind me cooking alongside and sharing the ♥️🍑♥️. Like so, like that. 😁♥️♥️
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Please go to @iamtabithabrown for the DELICIOUS peaches recipe. Here is the recipe for the summer shortcake. 🤗
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Ingredients:
2 cups AP flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp sugar (plus extra for sprinkling)
8 Tbsp unsalted butter, chilled, cut into 1/2 inch pieces
1 large egg, lightly beaten
1/2 cup (plus 1 Tbsp) half-and-half or milk
1 large egg white
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Directions:
1. Adjust oven rack to lower-middle position and heat to 425 degrees. Mix flour, baking powder, salt, and sugar in work bowl of food processor. Scatter butter pieces over mixture, tossing to coat butter with dry ingredients. Cut butter into dry ingredients with five 1-second pulses. Continue cutting in butter until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Mix beaten egg with half-and-half; pour into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
3. Pat dough with fingertips into 9 by 6-inch rectangle about 3/4 inch thick, being careful not to overwork dough. Flour a 2 3/4-inch biscuit cutter; cut out 6 dough rounds. Place rounds 1 inch apart on small baking sheet; brush tops with egg white and sprinkle with sugar.
4. Bake until biscuits are golden brown, 12-14 mins. Place baking sheet on wire rack; cool cakes until warm. Fill with the good stuff.
5. Yum.

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