½ teaspoon salt
2 tablespoons sugar
¼ cup shortening
1 egg
milk
½ cup heavy cream
2 teaspoons sugar
Drain cherries; reserve juice. Combine sugar, cornstarch, and cinnamon in a saucepan; stir in cherry juice. Cook, stirring constantly, until mixture thickens and clears. Add cherries and chill. Sift together flour, baking powder, salt and sugar; cut in shortening. Beat egg slightly in a measuring cup and add enough milk to make ¾ cup liquid. Combine with flour mixture to make a soft dough. Turn out on a lightly floured board and roll ½-inch thick. Cut with a floured 2½-inch biscuit cutter. Place on an ungreased cookie sheet and bake in a hot oven (450°F.) 12 to 15 minutes. Split biscuits; butter and spoon cherry mixture over bottom half, cover with top half and spoon more cherry mixture over this. Beat cream and gradually add 2 teaspoons sugar; continue beating until stiff. Serve on top of shortcakes. 6 Individual Shortcakes
[3]Cherries packed in heavy syrup may be substituted. Reduce sugar to ½ cup.
Note: 2 cups prepared biscuit mix may be substituted for flour, baking powder, salt and shortening. Add the 2 tablespoons sugar to biscuit mix. Add enough milk to egg to make ⅔ cup liquid. Proceed as above.