Peach Shortcake
Get ready to elevate your dessert game with this irresistible Peach Shortcake.
Fluffy, golden biscuits layered with sweet, juicy peaches and a rich, bourbon glaze make this recipe a true showstopper. Whether you're serving it for a special occasion or just because, this mouthwatering treat is guaranteed to satisfy your summertime peach craving
Skill level- Intermediate
Shopping List:
Baking Aisle:
All-purpose flour
Cornstarch
Baking powder
Granulated sugar
Light brown sugar
Powdered sugar (optional)
Cinnamon
Vanilla extract
Kosher salt
Dairy Section:
Unsalted butter
Heavy whipping cream
Produce Section:
Peaches
Liquor Section (optional):
Bourbon
Recommended Equipment
Mixing bowls
Sifter
Cheese grater (for grating butter)
Scale and measuring spoons (you can use measuring cups, but will most likely get a better result with a scale)
Cutting board or clean work surface
Colander (use a slotted spoon to drain peaches if you don’t have)
Baking sheet
Parchment paper or butter (for lining baking sheet)
Bench scraper or knife (for cutting dough)
Small saucepan (for bourbon glaze, optional)
Whisk or hand mixer (for whipping cream)
Wire rack (for cooling biscuits)
Shortcake with a Twist
Fluffy biscuits, juicy peaches, and a hint of cinnamon come together for a fresh and flavorful twist on this summertime dessert.
INGREDIENTS:
Biscuits
225 grams (2 cups minus 2 tbsp) all-purpose flour
2 tbsp (16g) cornstarch
1 tbsp baking powder
¾ tsp kosher salt
1 tbsp (12g) granulated sugar
1 tbsp (12g) light brown sugar
6 tbsp (84g) cold unsalted butter, frozen (vegan)
¾ cup (180ml) cold heavy whipping cream (vegan)
1-2 tbsp turbinado or demerara sugar (to sprinkle on top)
Glaze
1 tbsp heavy whipping cream
1 tsp melted unsalted butter
Peaches
2-3 ripe peaches, thinly sliced
¼ cup (50g) granulated sugar (adjust to taste, if needed)
¼ cup (50g) light brown sugar (adjust to taste, if needed)
1- 2 tsp cinnamon (optional)
Pinch of kosher salt
Optional Sugar Reduction
Juice from peaches and sugar
3 tbsp bourbon (optional)
1 tbsp vanilla extract
Whipped Cream
1 cup (240g) cold heavy whipping cream
1-3 tsp powdered sugar (optional)
DIRECTIONS:
Prep:
Freeze butter at least one hour ahead of making biscuits for best results (you can even freeze overnight). If you don’t have a grater, cut butter into small cubes.
Prepare Peaches
Thinly slice the peaches and place them in a colander with a bowl underneath to catch the juice.
Sprinkle cinnamon, granulated sugar and brown sugar over the peaches. Mix well and set aside while you make the biscuits. * check the peaches for desired sweetness while sitting. Depending on their ripeness and your desired sweetness level, you may want to add more sugar *
Make Biscuits
Preheat oven to 425°F (220°C).
Sift flour, cornstarch, and baking powder into a large mixing bowl.
Add salt, granulated sugar, and brown sugar. Mix well.
Grate frozen butter into the flour mixture using a cheese grater. Toss to coat the butter pieces in flour.
Make a well in the center and pour in the cold heavy cream. Mix gently until the dough clumps together.
Turn the dough onto a work surface and gently shape it into a 6x8 inch rectangle.
Cut the dough in half. Stack one half on the other half and pat down or roll out with a rolling pin into the rectangular shape again. Repeat this 3-4 times. * this method helps to build up lots of delicious flakey layers in your biscuit *
Ensure the dough is ¾ to 1 inch thick and about 6x8 inches.
Trim the edges on all four sides of the rectangle * this helps to expose those flakey layers * and cut the dough into 6 even pieces (alternatively, you can use a cookie cutter).
Place the pieces on a buttered or parchment-lined baking sheet and freeze for 30 minutes. * this will firm the butter up again after being worked with- again- helping to create lots of flakey layers *
Bake Biscuits
After 30 minutes, remove the biscuits from the freezer.
Brush the tops with the glaze (heavy cream and melted butter) and sprinkle the tops with turbinado or demerara sugar (optional) .
Bake on the middle rack for 15-20 minutes or until golden brown.
Cool on a wire rack for 10-15 minutes.
Optional Sugar Reduction
In a small saucepan, add the peach juice from the strained peaches, bourbon (if using), vanilla, and a pinch of salt.
Bring to a boil over medium-high heat, then reduce to medium/medium-low and simmer until the mixture thickly coats the back of a spoon (about 5-7 minutes).
Pour into a small bowl and set aside.
Make Whipped Cream
Place your mixing bowl and whisk attachments in the freezer for 10-15 minutes * this makes the whipping process a bit quicker *
In your cold bowl, whisk cold heavy whipping cream and powdered sugar (if using) to just before soft peaks form using a hand mixer.
If using sugar, check to see if the amount is right for you, if not adjust as needed.
Continue to mix until soft- stiff peaks have formed (depending on your preference).
Whip it good.
Take care to not over mix your cream- if you do, your mixture will break and curdle *
Assemble Shortcakes
Split the biscuits and fill with sliced peaches, sugar reduction (if using), and top with whipped cream.
Sprinkle with cinnamon if desired and enjoy!.
