Whiskeyed 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:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
• Sift 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.
• Divide 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.
• Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
• Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
• Meanwhile, 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.
• Whip heavy cream in a bowl until stiff peaks form.
• Cut 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.

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:

• 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.