Warm Peach Shortcakes With Brown Sugar Cream
Ready In: 50 mins
Serves: 6-8
Ingredients
- 3 lbs fresh peaches, peeled, pitted, sliced lengthwise, slices cut crosswise in half
- 1⁄2 cup packed brown sugar
- 2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons Bourbon
- 1⁄2 teaspoon cinnamon
- 2 1⁄2 cups unbleached all-purpose flour
- 6 tablespoons sugar
- 3 teaspoons sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3⁄4 cup finely chopped pecans (about 2 1/2 ounces)
- 1⁄2 cup chilled unsalted butter, cut into 1/2-inch pieces
- 1⁄2 cup vegetable shortening, frozen, cut into 1/2-inch pieces
- 2⁄3 cup chilled buttermilk
- 1 large egg
- 1 cup chilled whipping cream
- 2 tablespoons packed golden brown sugar
Directions
- Gently toss sliced peaches with the brown sugar,fresh lemon juice, bourbon and cinnamon in large bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
- Position rack in center of oven and preheat to 425°F
- Whisk flour, 6 tablespoons sugar, baking powder, salt, baking soda and pecan bits in medium bowl to blend.
- Add butter and shortening and rub in with fingertips until coarse meal forms.
- Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form.
- Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist).
- Pat dough into 9x6-inch rectangle; use a 3" cookie cutter or a large juice glass to cut dough into rounds. Transfer to heavy ungreased baking sheet, spacing apart.
- (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Sprinkle rounds with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.
- Meanwhile, beat whipping cream and brown sugar in medium bowl until soft peaks form.
- Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each dessert plate. Top with Brown Sugar Peaches. Cover with biscuit tops. Spoon generous dollop of whipped cream atop each; serve immediately.
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