Peach Shortcakes

Peach Shortcakes

1 cup flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping

HEAT oven to 425ºF.

MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.

COOL shortcakes slightly; split in half. Fill with peach mixture and COOL WHIP just before serving.

* Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking. [optional]

SUBSTITUTE
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.
kraftrecipes.com