- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tbsp cold unsalted butter, cut into small pieces
- 2½ tbsp cold cream cheese, cut into small pieces
- ¾ cup buttermilk
- 1 large egg white, lightly beaten
- 1 tsp granulated sugar
- ¾ lb (3 cups) rhubarb, trimmed and cut into ½-inch-long pieces
- ½ cup granulated sugar
- 1 tbsp fresh lemon juice
- 2 ripe peaches
- ¼ cup whipping cream
- 1 cup non-fat vanilla yogurt
- Preheat oven to 425 °F.
- Line a baking sheet with parchment paper, or coat sheet with nonstick cooking spray.
- Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a mixing bowl.
- Use a pastry blender or 2 table knives to cut butter and cream cheese into dry ingredients until mixture resembles coarse crumbs.
- Make a well in center, and add buttermilk.
- Stir with a fork just until a dough forms.
- Turn dough out onto a lightly floured surface, and knead it very briefly.
- Pat into a ¼-inch-thick piece, and cut biscuits with a 3-inch cutter.
- Re-roll any dough scraps, and cut.
- Arrange biscuits on prepared baking sheet, brush tops with egg white and sprinkle with sugar.
- Bake for about 10 minutes, or until golden brown.
- Remove from oven, transfer to a rack and let cool slightly.
- Stir together in a medium-sized saucepan rhubarb, sugar and lemon juice.
- Bring to a simmer over low heat.
- Cook, uncovered, for 1 minute.
- With a slotted spoon, transfer rhubarb to a bowl.
- Increase heat to medium, and boil liquid until syrupy, about 2 minutes or until about ½ cup remains.
- Add syrup to reserved rhubarb, and set aside.
- Blanch peaches in boiling water for 1 minute.
- Remove peaches with a slotted spoon, and refresh under cold water.
- Slip off skins and discard.
- Cut peaches in half, remove pits and thinly slice.
- Add to rhubarb, and stir gently to mix.
- Whip cream in a chilled bowl until firm peaks form.
- Fold into yogurt.
- To assemble shortcakes, use a serrated knife to slice biscuits in half, and place bottoms on dessert plates.
- Spoon fruit filling onto and around biscuits.
- Spoon some yogurt-cream topping over fruit.
- Replace biscuit tops, and top with whipped cream.
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