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Brown Sugar Peach Shortcakes
30 minutes
20 minutes
6
Steps
- 1. Preheat the oven to 400° F.
- 2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.
- 3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 12 biscuits. Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.
- 4. Remove the biscuits from the freezer and brush with melted butter and sprinkle with cinnamon sugar. Bake for 20-25 minutes, until golden on top.
- 5. Meanwhile, make the filling. In a bowl, whisk together the brown sugar, bourbon (if using), lemon juice, and vanilla until the sugar dissolves. Add the peaches and toss to coat.
- 5. To make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, mascarpone, sugar, and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Chill until ready to use.
- 7. To assemble, slice the shortcake horizontally and spoon the peaches and some of the juices onto the open shortcake. Top with a dollop of whipped cream, then close with the other shortcake half. Enjoy!
Originally published at halfbakedharvest.com. Reproduced for personal collection.
