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.Print
- In a medium sized mixing bowl, add the flour and sugar. Whisk to combine ingredients. Set aside.
- In a medium sized mixing bowl, add the milk, sour cream, and vanilla. Whisk to combine.
- 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.
- 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.
- Lightly brush tops of dough, using a pastry brush, with melted butter.
- Sprinkle top of dough with Turbinado sugar.
- Bake in 425° preheated oven for 15-18 minutes, or until golden brown.
- 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.
- Peal peaches and cut into pieces. Place in medium bowl.
- Drizzle peaches with lemon juice to prevent fruit from browning.
- Sprinkle sugar, cinnamon, and Amaretto liqueur over peaches. Stir to combine.
TO MAKE PEACH SHORTCAKE:
- 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.
- If biscuits were made ahead, microwave for about 10-15 seconds, or until biscuits are just warm.
- 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.
- 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.