Ingredients Weight Measure
TABASCO® brand Habanero Sauce 1-1/2 tsp.
Peach jelly, room temperature 3/4 cup
All-purpose baking mix, prepared 2-1/3 cups
Milk 1/2 cup
Sugar 3 Tbsp.
Butter, melted 3 Tbsp.
Georgia peaches, peeled, sliced 12 oz.
Powdered sugar 3 Tbsp.
Mint leaves 6 ea.


  1. Preheat oven to 425°F.
  2. Add TABASCO® Habanero Sauce to peach jelly; blend well. If necessary, thin jelly by heating; set aside.
  3. Stir baking mix, milk, sugar and butter until soft dough forms. Divide into 6 portions and place on ungreased baking sheet.
  4. Bake 10-12 minutes or until golden brown. Cool; split in half.
  5. For each shortcake, spread inside of bottom half with 1 Tbsp. of jelly and top with 2 oz. of sliced peaches. Spread inside of top half with 1 Tbsp. of jelly and place on top of peaches.
  6. Place shortcake sandwich on dessert plate. Sprinkle with 1/2 Tbsp. powdered sugar and add 1 mint leaf.

Yield: 6 shortcakes