Peach Shortcakes

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Homemade Buttermilk Biscuits

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 Tablespoons butter, cold, diced into small cubes
  • 3 Tablespoons shortening (Crisco), cold
  • 2/3 -3/4 cup buttermilk

1. Preheat oven to 425 degrees F.
2. Prepare baking sheets by lining them with parchment paper or spraying them lightly with vegetable spray.
3. Using a food processor, pulse together flour, salt, baking powder and baking soda, until blended well.
4. With food processor still running, add butter and shortening a little at a time, pulsing on and off after each addition, about 10 times Mixture should look like fine crumbs. Transfer to a large bowl.
5. Pour in buttermilk a little at a time and mix with clean hands or wooden spoon. Knead only enough to moisten all dry ingredients. Do not work the dough too much as this will make for tough buttermilk biscuits.
6. Turn out onto a large floured counter. Pat down into a square and with a rolling pin, roll approximately 3/4 inch thick.
7. Using a biscuit cutter, cut into round circles and place on prepared baking sheets, leaving a little room to spread.
8. Bake at 425 degrees for 10-12 minutes or until nice and puffy and light golden brown.
9. Makes 6-8 buttermilk biscuits.

No Food Processor? Alternate Directions:
1. Preheat oven to 425 degrees F.
2. Prepare baking sheets as directed above.
3. Blend flour, salt, baking powder and baking soda in large bowl.
4. With a pastry blender or two knives, cut in butter and shortening until mixture resembles fine crumbs.
5. Follow the remaining directions above.

Peach Shortcake Recipe

  • 3-4 large peaches, peeled, pitted and sliced
  • 3/4 cup sugar
  • 3/4-1 teaspoon ground cinnamon and/or nutmeg, optional
  • Whipped cream, see recipe below
  • Dash of cinnamon for decoration, optional
  • Fresh mint leaves, optional

Sweetened Whipped Cream Recipe

  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

1. Whip heavy whipping cream until almost stiff.
2. Add confectioners' sugar and vanilla. Whip until stiff.
3. Refrigerate until ready to assemble peach shortcakes.

How to Assemble Peach Shortcakes:
1. Split buttermilk biscuits in half.
2. Spoon some peaches and juice on the bottom half.
3. Place the top half of the buttermilk biscuit on top and spoon some more peaches on top and finish with a dollop of whipped cream.
4. Sprinkle a little cinnamon on top for decoration.
5. Once assembled, peach shortcakes should be eaten within 30 minutes as they will begin to soak through the biscuits.
6. Makes enough for 6-8 peach shortcakes.
7. Recipe can be divided in half