Peach Shortcakes

Ingredients

FRUIT
2 pounds peaches, peeled, halved, pitted, and cut into 1⁄4-inch wedges
6 tablespoons sugar
2 tablespoons peach schnapps
BISCUITS
2 cups (10 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3⁄4 teaspoon salt
2⁄3 cup buttermilk, chilled
1 large egg
8 tablespoons unsalted butter, melted and cooled
WHIPPED CREAM
1⁄2 cup heavy cream, chilled
1 tablespoon sugar
1⁄2 teaspoon vanilla extract

Instructions

FOR THE FRUIT: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let sit 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium bowl. Microwave until peaches are bubbling, about 1 to 1-1⁄2 minutes, stirring twice. Using potato masher, crush peaches into coarse pulp. Let sit 30 minutes.
FOR THE BISCUITS: Meanwhile, adjust oven rack to middle position and heat oven to 475 degrees. Line baking sheet with parchment paper. Whisk flour, 1 tablespoon sugar, baking powder, and salt together in large bowl. Whisk buttermilk and egg together in bowl; add melted butter and stir until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue to stir vigorously for 30 seconds. Using greased 1⁄3-cup measure, portion dough onto prepared baking sheet to create 6 biscuits, spaced about 1-1⁄2 inches apart. Sprinkle remaining 1 tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool, about 15 minutes. (Cooled biscuits can be stored at room temperature for up to 1 day. Reheat in 350-degree oven for 3 to 5 minutes before assembling.)
FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
To assemble, split each biscuit in half and place bottoms on individual plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and juices. Dollop each shortcake with 2 tablespoons whipped cream, cap with biscuit tops, and dollop with remaining whipped cream. Serve immediately.

Peach Shortcakes

Ingredients

Instructions

Tags

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