Peach Shortcakes

From Annies Eats

For the fruit:

  • 2 lbs. firm, ripe peaches, peeled, pitted and sliced ¼-inch thick
  • 4 tbsp. sugar
  • 2 tbsp. peach schnapps, orange liqueur, or orange juice

For the biscuits:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tbsp. sugar, plus additional for sprinkling
  • ½ tsp. salt
  • 2/3 cup cold buttermilk
  • 1 large egg
  • 8 tbsp. unsalted butter, melted and cooled slightly

Lightly sweetened whipped cream

To prepare the fruit, combine the peaches, sugar, and liqueur in a medium microwave safe bowl.  Microwave on high until the peaches are bubbling, about 3 minutes, stirring once or twice during cooking.  Crush the peaches into a coarse pulp with a potato masher.  Let stand 30 minutes.

To make the biscuits, preheat the oven to 425˚ F.  Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, baking powder, sugar and salt in a large mixing bowl.  Whisk together the buttermilk and egg in a medium bowl, then whisk in the melted butter, stirring until the butter forms small clumps.  Add the liquid ingredients to the bowl with the dry ingredients and stir with a wooden spoon until a dough comes together and no dry ingredients remain.  Using a greased 1/3 cup measuring cup, scoop a mound of dough and drop it onto the prepared baking sheet.  Repeat with the remaining dough spacing the biscuits about 2 inches apart.  Sprinkle extra sugar over the top of the dough mounds.  Bake until the tops are golden brown, about 8-10 minutes.

Split each biscuit and place the bottom half on a serving plate.  Spoon a few tablespoons of the crushed peach mixture over the biscuit, top with a dollop of whipped cream, replace the top half of each biscuit and serve.


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