Move over strawberries, peaches want their turn with the Shortcakes! Yeah we are gonna make some Peaches and Cream on top of lovely little biscuity shortcakes. Breakfast of champs, or dreamy dessert?… your choice but either way I’m in love.
We aren’t talking about those little sponges they call shortcakes at the grocery store, no. We are are talking about biscuits, turned cakes. Oh y’all, they are good.
And if you are team sponge, maybe try these and join the rest of us! Kidding, but try em!
I love all kinds of peaches and you can’t go wrong with whatever your favorite is; white, yellow, freestone, clingstone etc – all good here. For these, I just sliced and diced my peaches to my desired size and tossed them in a little brown sugar and a pinch of salt before dressing my shortcakes.
The cakes themself follow a biscuit prep routine with just a bit of delicious crunchy turbinado sugar. I freeze the butter beforehand to ensure it stays as cold as possible through the mixing process and gives a little more rise to the biscuits in the oven. Use of a good blender or food processor will get that frozen butter pulsed into a little flour and the rest is just mix, dump, shape, fold and cut! Its easy peasy and I’ll walk you through it in the steps below! I know you’re going to love these biscuit shortcakes.
(If you don’t have Turbinado sugar at home, just use Granular. It’ll work just fine!)
(And if you don’t have a blender or a food processor to pulse the butter with the flour, skip the freezer step and just use a stick of cold butter. Cut it into really small cubes and work it into your flour just like you would with any biscuit recipe.)
Did I mention that the cream is Cardamom Cream! Yeah, Peaches and Cardamom Cream is the bomb, you’re welcome!
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- Baking Sheet
- Food Processor/Blender
- 3 ripe Peaches
- 1/4 cup Light Brown Sugar
- 1/2 tsp Pink or Sea Salt
- 1 cup Heavy Whipping Cream cold
- 1 Tbsp Heavy Whipping Cream cold
- 1/4 cup Powdered Sugar
- 1 1/2 tsp Ground Cardamom
- 1/2 cup Butter (1 stick) Frozen
- 3 cups AP Flour spooned and leveled + more for counter
- 2 Tbsp Baking Powder
- 1 tsp Pink or Sea Salt
- 1/3 cup Granular Sugar
- 3/4 cup Whole Milk cold
- 1/2 cup Heavy Whipping Cream cold
- 1 Egg White for biscuit tops
- 3 Tbsp Turbinado Sugar for biscuit tops
- Cover a baking sheet with parchment paper and set aside.
- Slice your peaches and cut into bite sized pieces. Place in a medium bowl with your brown sugar and salt. Mix cover and set aside.
- In your food processor or blender, add 1 cup of your flour and your stick of frozen butter. Pulse until small pea sized pieces of butter remain. Dump into a large bowl and add the rest of your flour, baking powder, salt, and sugar. Combine.
- Make a space in the middle of your flour and add your whole milk and heavy whipping cream for the biscuits. Use a fork and stir to combine into a lumpy, clumpy, shaggy mess. Once mostly combined, dump your dough onto a lightly foured surface. Either using your hands or a bench scraper press into a rough square. Use a rolling pin and roll out into a rectangle about 9 inches. Fold the top over and then the bottom like a letter. Turn the letter long ways, and roll and fold one more time. Roll out your dough into a rough 10 by 6 retangle. Cut out 5 biscuits if you can. Witht the scraps, lay them on top of one another and press down into one more biscuit. Place your biscuits on the prepped baking sheet and chill in the fridge for 30 min.
- Preheat oven to 400 degrees F.
- Wisk your egg white and brush over the tops of chilled biscuits. Sprinkle with turbinado sugar and bake for 15 minutes or until golden.
- While biscuits are baking or after, whatever, In a bowl with high sides add your cup of HWC, sugar, and cardamom. With the wisk attachment, blend on medium high until stiff peaks form and cream holds together completely. Grab a spatula and add the rest of the HWC. Fold through until combined and smooth.
- The best way to eat this treat is with cold cream, cold peaches and a warm biscuit! Load it up and stuff your face.
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