Peach Shortcakes Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
• Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
• Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
• Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
• While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
• Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
• Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
• Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Steps:

• Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. , Pat evenly into a greased 8-in. round baking pan. Bake at 425° for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack., Just before serving, combine peaches, 4 tablespoons brown sugar and ginger. Whip cream with remaining brown sugar until stiff. , Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans.

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

Steps:

• Preheat the oven to 450 degrees. Butter or line a baking sheet.
• Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
• While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Triple Sec, if using. Stir and let sit for a while, stirring occasionally.
• If the biscuits aren't straight from the oven, heat them in the microwave for about 30 seconds. Slice open and butter the top side of each biscuit. Place each bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top with other buttered half. If using whipped cream, place peaches on the biscuit first. Serve immediately.

Steps:

• For the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, stir the flour, brown sugar, baking powder and fine salt to combine. Add the butter and toss, separating the cubes and making sure each is fully coated with flour. Use your hands or a pastry cutter to rub the butter into the flour until the mixture resembles a coarse meal.
• Make a well in the center of the bowl and add the buttermilk, egg and vanilla if using. Use a fork or small whisk to gently mix the ingredients together inside the well (focusing on breaking up the egg), then use your hands or a spatula to mix the dough until it is evenly combined.
• Scoop heaping 1/4 cup-size mounds of dough onto the prepared baking sheet, staggering the biscuits to give them at least 1 1/2 inches all around. Brush the surface of each with cream and top with turbinado sugar.
• Transfer to the oven and bake until golden brown, 22 to 25 minutes. Cool completely.
• For filling and finishing: When ready to serve, heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates. Working in batches, place the peaches cut side down on the grill and cook until they have dark char marks, 2 to 3 minutes per peach. Remove the peaches from the grill and transfer to a plate. Drizzle each peach half with 1 teaspoon of the honey while it's still hot and sprinkle with flaky salt. Cut 4 of the peach halves up into thin slices.
• In the bowl of an electric stand mixer, whip the cream, powdered sugar and vanilla to medium peaks.
• To serve, tear or cut each shortcake in half horizontally and place on a plate. Spoon a generous spoonful of whipped cream on top, and then top with a peach half. Once plated, divide the sliced peaches among the shortcakes and serve immediately.

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

Steps:

• For the shortcakes:
• Heat the oven to 475°F. In a mixing bowl, combine the flour, baking powder, granulated sugar, and salt. Add the butter to the dry ingredients and work the mixture between your thumbs and fingers to stretch the butter into flat pieces. Leave a few larger chunks of cold butter in the flour mixture. Start by adding 3/4 cup half- and-half, and stir it into the flour mixture with a large spoon. If the mixture is too dry, add a little more half-and-half until it holds together. Do not overmix.
• Turn the dough out onto a lightly floured surface, and gently knead-just two to three turns-and form into a ball. Pat the dough ball down to create a flat surface. With a lightly floured rolling pin, roll the dough out to 1 inch thick. With the tines of a fork dipped in dry flour, pierce the dough about every inch, making sure to pierce through to the bottom of the dough, to create holes for steam to escape. Using a pastry brush, lightly coat the surface of the rolled-out dough with the egg wash, then sprinkle the turbinado sugar across the top evenly. Using a 3-inch biscuit cutter, cut out the shortcakes with a deliberate vertical push and then gently remove from the cutter. Place shortcakes side by side on a parchment-lined baking sheet, with edges touching. Use scraps of dough to fill in any large gaps between shortcakes; this helps the cakes hold their shape.
• Bake until the cakes are golden brown and spring back when lightly touched, 10 to 12 minutes. Let cool 5 minutes, then transfer to a wire rack to cool completely.
• For the whipped sweetened crème fraîche:
• Whisk the heavy cream and sugar to combine. Add the crème fraîche and whisk rapidly until it tightens up to whipped cream consistency with soft peaks, 1 to 2 minutes. If the mixture gets overwhipped, fold in a little more cream to thin it out.
• For the whipped sweetened crème fraîche:
• Combine the cream and buttermilk in a shallow container that holds the liquid at a depth of 1 to 2 inches. Cover the container with a lid or plastic wrap and let sit at room temperature overnight. Refrigerate when thickened.
• Variation:
• When we made this dessert for the photo shoot, recipe tester Deborah Geering layered the extra shortcake halves, peaches and their juices, and whipped crème fraîche in a casserole dish like a summer pudding.
• Make the whiskeyed peaches:
• In a large skillet over high heat, melt the butter until foamy. Add the peaches, lemon juice, whiskey, sugar, salt, and vanilla and sauté, stirring to prevent burning, until the peaches are tender, 5 to 10 minutes, depending on their initial firmness. Remove from the heat and let cool. (You should have about 3 cups.) Make the sweetened crème fraîche.
• To assemble:
• Split the shortcakes in half and place the bottoms, cut side up, on each plate. Spoon a large dollop of the sweetened crème fraîche onto each half, then layer a scant 1/3 cup peach mixture and some of the syrup onto each half. Layer with more sweetened crème fraîche and then set the other halves on top.

Steps:

• In a small bowl, combine peach slices and 1/4 cup sugar; cover and refrigerate. Line a greased 9-in. square baking pan with waxed paper; set aside. For topping, combine flour and brown sugar in a small bowl; cut in butter until mixture is crumbly. Stir in ginger if desired; set aside., For shortcake, combine the flour, sugar, baking powder and salt in a large bowl; cut in butter until crumbly. In a small bowl, whisk together the egg, milk and vanilla; stir into crumb mixture just until moistened. Spread in prepared pan. Sprinkle with reserved topping., Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Gently peel off waxed paper. Cool crumb side up on a wire rack. Serve warm or at room temperature., Just before serving, beat cream in a small mixing bowl until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Cut cake into nine squares. Split each square horizontally. Place bottom half on serving plate; top with 1/4 cup peach slices. Top with top of shortcake, peaches and whipped cream.

Steps:

• Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
• In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
• Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
• Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
• Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.