Quick, Easy -N- Fast Ice Cream Shortcake with Maple Pecan Biscuits Recipe

1 C. flour
1/4 t. salt
2 t. baking powder
2 T. granulated maple sugar (see note)
1/4 C. butter, cut into small pieces
1/3 C. milk
1/4 C. chopped pecans

3/4 C. maple-pecan or butter pecan ice cream
Hot Fudge Sauce

In bowl, stir together flour, salt, baking powder and maple sugar. Cut in butter until mixture is crumbly. Stir in milk to make dough that sticks together. Stir in nuts and gently knead dough 10 times.

Place dough on lightly floured board. Pat 1 inch thick. Cut into 2-inch circles with cookie cutter. Place on ungreased baking sheet.

Bake at 425�F. until biscuits are golden and high, about 15 minutes. Remove. Place 2 biscuits on each of 2 plates. Split in half. Add 3 tablespoons ice cream to bottom halves of each biscuit. Replace top halves. Spoon Hot Fudge Sauce over top. Serve immediately.

Makes 2 servings.

Note: Recipe makes 8 biscuits. Remainder can be frozen. Thaw and reheat in oven at 325 degrees for 5 minutes. Maple sugar is available in many natural or gourmet food stores. If unavailable, substitute brown sugar.

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