Fruits of the Fall Shortcakes
Just substitute the fruit with strawberries for the classic Strawberry Shortcake.
(Makes 10)

Ingredients:
1 quantity Cream biscuits (see recipe below)
2 ripe peaches, sliced
2 ripe plums, sliced
1 cup fresh blueberries, raspberries or blackberries, rinsed and dried
1 tablespoons sugar
1/4 cup orange juice
1/2 teaspoon cinnamon, optional
1/2 cup cold heavy cream
1 tablespoon powdered sugar

Directions:

1. Prepare the recipe for the cream biscuits, bake and leave to cool.
2. In a medium bowl, whisk the cream with the 1 tablespoon of sugar until stiff. Set aside in the refrigerator.

3. Wash, trim and peel the fruits as necessary.

4. Using a chopping board and sharp knife, cut the peaches and plums into into slices.  Transfer to medium size mixing bowl and add the blueberries, juice and sugar. 

5. Stir well and leave to macerate for 10 to 15 minutes.

6. Cut the shortcakes in half and set the bottoms on plates. Top each with a dollop of whipped cream and a large spoonful of the fruit mixture.  Cover with the shortcake tops and serve at once.
7. Dust with powdered sugar if desired.  Garnish with a sprig of mint.
   

Cream Biscuits
(Makes 10)

Ingredients:
3 3/4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
Pinch of salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2 inch dice
1 1/2 cups cold heavy cream (plus 2 tablespoons for brushing tops)

Directions:

1. Preheat the oven to 400°.

2. In a large bowl, sift the flour, sugar, baking powder and salt into the bowl. 

3. Using fingers rub in the 1 1/2 sticks of butter until the mixture resembles breadcrumbs.

4. Add the cream and mix until a dough forms.

5. On a lightly floured surface, roll out the dough to a 3/4-inch thickness. Using a 2-inch round biscuit cutter, stamp out 10 rounds. Set the rounds on a baking sheet and refrigerate for at least 15 minutes and up to several hours. 

6. Brush the tops with the extra heavy cream.  Bake the shortcakes for about 20 minutes, or until golden all over. Transfer to a rack and let cool for at least 15 minutes.