Peach Shortcake

One of my favorite things about Summer is the abundance of fresh, local fruit.  I miss the days when we drove up to the family farm and picked peaches from the orchid.  Daddy grew several different varieties, all so good it was hard to pick a favorite.  Peach shortcake remains one of my favorite summertime desserts.  Easy to prepare and perfect for a summer supper.

Let’s start with making the biscuits. You can use the biscuits for all sorts of treats but I always make a batch as soon as the Georgia peaches arrive at Davis produce. As for the peaches, nothing beats fresh from Georgia! I like mine sweet and dripping with juice. My husband, Jim loves them more on the tart and crisp side. Either way, they are delicious.

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Sweet Shortcake Biscuits


Ingredients


Instructions

  1. In a medium sized mixing bowl, add the flour and sugar.  Whisk to combine ingredients.  Set aside.  
  2. In a medium sized mixing bowl, add the milk, sour cream, and vanilla.  Whisk to combine.
  3. Make a well in the middle of the flour mixture.  Pour the milk mixture into the well.  Mix with a spoon until a wet dough is formed.  Take care to not over mix the dough.  It will be sticky.
  4. Spray a baking pan with pan release.  Use a large spoon or ice cream scoop to spoon biscuit dough onto the baking sheet.  Place dough close to each other but not touching.  
  5. Lightly brush tops of dough, using a pastry brush, with melted butter.
  6. Sprinkle top of dough with Turbinado sugar.
  7. Bake in 425° preheated oven for 15-18 minutes, or until golden brown.

 


Notes

  • Have all ingredients at room temperature prior to mixing.
  • Don’t overmix the dough.  It will be sticky but that is how it should be.
  • Use full fat milk and sour cream for best results. 
  • Biscuits can be made ahead.  Place in Ziploc bag and freeze.  Allow to come to room temperature before using.
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PEACH

Peaches and Assembling your ShortCake Biscuits


Ingredients

 


Instructions

  1. Peal peaches and cut into pieces.  Place in medium bowl.
  2. Drizzle peaches with lemon juice to prevent fruit from browning.
  3. Sprinkle sugar, cinnamon, and Amaretto liqueur over peaches.  Stir to combine.

Notes

TO MAKE PEACH SHORTCAKE:

  1. In a large mixing bowl, add 1 pint of heavy cream, 2-3 TBSP of powdered sugar, and 1 tsp of vanilla extract.  Use the whisk attachment and mix cream until stiff peaks form.
  2. If biscuits were made ahead, microwave for about 10-15 seconds, or until biscuits are just warm.
  3. Cut biscuit in half and on the bottom portion, add peaches and some of the peach juice.  Top with whip cream and add the top portion of the biscuit.

NOTES: 

  • Peaches are best prepared no more than 2 hours prior to serving.  
  • Use ripe peaches.
  • The Amaretto is optional, but it does add a nice layer of flavor.

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