Peaches are good but paired with shortcake, they are even better. Learn how to make peach shortcakes with Jenna Weber's recipe in a full post on the Fresh Tastes blog.
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 1/4 cups cream
- 2 tbsp butter, melted (for brushing on top of biscuits)
- 1.5 lbs ripe yellow peaches
- juice of 1 lemon
- 2-3 tbsp sugar
- 1/2 tsp vanilla
- 1.5 tbsp cornstarch
- 1/4 tsp cinnamon
- Assembly & Serving
- 3/4 cup cream
- fresh mint
- Preheat oven to 425 degrees.
- Whisk together the flour, salt, baking powder and sugar in a large bowl. Pour in the cream and mix until wet and shaggy looking. Knead only a couple times before rolling out to 3/4" thick on a floured surface.
- Cut large circles of dough using the bottom of a glass mason jar (or biscuit cutter). Place biscuits on baking sheet and brush tops with melted butter. Bake for 13 minutes.
- Let biscuits cool while you prepare the peach filling. Bring a large pot of water to a boil. Drop in the peaches for 10-15 seconds then immediately remove with a slotted spoon. Discard water.
- Peach skins should, at this point, peel off very easily. Peel skins completely and then slice peaches into 1/4th" segments.
- Place peaches back into the pot and add the sugar, cornstarch, cinnamon and lemon juice. Bring to a simmer and cook until mixture is very thick and peaches have broken down slightly---about 8 minutes. Stir in vanilla extract then remove from heat.
- Whip remaining cream until it holds soft peaks. To assemble shortcakes, split biscuits down the center and spoon some peach filling generously on top of half a biscuit. Top with other biscuit half.
- Spoon a dollop of freshly whipped cream on top and a little sprig of mint. Enjoy immediately.