Brown-Sugar Pear Shortcakes

• 1 c. flour
• 3/4 c. cake flour
• 3 tbsp. granulated sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 9 tbsp. cold unsalted butter
• 13 c. milk
• 2 1/2 lb. ripe Bosc pears
• 1/4 c. light brown sugar
• 1/4 tsp. cinnamon
• 2 strip lemon peel
• 2 c. frozen whipped topping

1. Preheat oven to 425 degrees F. In large bowl, mix flours, granulated sugar, baking powder and salt.
2. With two knives used in scissor fashion, cut in 5 Tbsp.
3. of the cold butter until mixture resembles coarse crumbs.
4. Add milk, stirring quickly just until the mixture forms a soft dough that comes together (it will be sticky).
5. Turn dough onto floured surface; knead 6 to 8 strokes to mix thoroughly.
6. With floured hands, pat dough into a 1-inch-thick circle.
7. With floured 21/2-inch round biscuit cutter (or a floured thin-rimmed glass), cut out as many biscuits as possible.
8. Place 1 inch apart on ungreased cookie sheet.
9. Gather up the trimmings, pat 1 inch thick again and cut as above so you have 6 biscuits in total.
10. Bake until golden, 12 to 15 minutes.
11. Meanwhile, in nonstick skillet, melt remaining 4 Tbsp.
12. butter over medium-high heat.
13. Add pears and saute, uncovered, stirring gently with a rubber spatula, until browned and tender, 10 to 15 minutes.
14. Stir in brown sugar, 1/4 cup water, cinnamon and lemon peel; cook 1 minute longer.
15. Discard lemon peel.
16. Split warm biscuits in half horizontally with a fork.
17. Spoon pear mixture onto bottom halves; cover with whipped topping and biscuit tops.

flour, cake flour, sugar, baking powder, salt, cold unsalted butter, milk, pears, light brown sugar, cinnamon, lemon peel, frozen whipped topping

Taken from www.delish.com/recipefinder/brown-sugar-pear-shortcakes (may not work)