Peaches 'n Cream Shortcake
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
- Serves: 4 persons
- 1cup all-purpose flour
- 5½ teaspoons white sugar, divided
- 1½ teaspoons baking powder
- ¼teaspoon salt
- 2tablespoons cold butter, cubed
- ½cup milk
- 1tablespoon milk
- ¼teaspoon ground cinnamon
- ⅓cup water
- 2tablespoons white sugar
- 1teaspoon cornstarch
- ⅛teaspoon ground cinnamon
- 4peaches, sliced
- ¾cup heavy cream
Step 1Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
Step 2Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
Step 3Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
Step 4Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
Step 5Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
Step 6Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
Step 7Whip heavy cream in a bowl until stiff peaks form.
Step 8Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.