• Prep Time 15 minutes
  • Baking Time 10-12 minutes
  • Makes 6 servings
  • Freezing Excellent, Biscuits Only

Ready.
Set.
Make.

Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.

Ingredients

  • Plum Mixture
  • 2 cups sliced fresh plums
  • 2 tbsp Sugar In The Raw® Natural Turbinado Sugar
  • Shortcakes
  • 2 cups Robin Hood® Original All Purpose Flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup Crisco® All-Vegetable Shortening
  • 1 egg
  • ½ cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 1 ½ tsp vanilla extract
  • Sugar In The Raw® Natural Turbinado Sugar, garnish
  • GARNISH
  • whipped cream (optional)

Serving Size: 6 servings

Directions

Serving Size: 6 servings

  • Combine plums and sugar in medium bowl. Toss to mix well. Reserve while preparing biscuits.
  • Shortcakes
  • Plum Mixture
  • Preheat oven to 425°F (220°C). Lightly grease or line baking sheet with parchment paper.
  • Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Make a well in center of flour mixture.
  • Beat egg in a small bowl. Add milk and vanilla. Mix thoroughly. Pour mixture into well in center of flour mixture; toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet. Sprinkle with sugar if desired.
  • Bake for 10-12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  • Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of plums on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve.

Finished!

You made
that look
easy.

Browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Our
most-made
recipes
Check out these classic recipes from Robin Hood®
View all
Back to top