Cornmeal Peach Shortcakes Recipe

Name: Cornmeal Peach Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup sugar; 4 tablespoons cold unsalted butter, cut into pieces; 1/3 cup milk; 2 peaches, cut into 1/4-inch-thick slices; 1/2 cup heavy cream; 1 tablespoon confectioners' sugar

Servings: persons

3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
4 tablespoons cold unsalted butter, cut into pieces
1/3 cup milk
2 peaches, cut into 1/4-inch-thick slices
1/2 cup heavy cream
1 tablespoon confectioners' sugar

1
Preheat oven to 425u00b0F. In a mixing bowl, combine flour, cornmeal, baking powder, salt and 2 Tbsp. sugar. Add butter and cut in with fingers or a pastry blender until it resembles coarse meal. Stir in milk and mix with a fork just until a rough dough begins to form. Turn out onto a lightly floured surface and knead once or twice until dough just comes together.
2
Divide dough into 4 portions and lightly shape each one into a disk. Place dough disks on a parchment-lined baking sheet and bake until golden, about 20 minutes. Let cool on a wire rack.
3
While shortcakes are baking, combine peaches and remaining 2 Tbsp. sugar in a bowl. Let stand, stirring occasionally to dissolve sugar. In a medium bowl, using an electric mixer, whip cream with confectioners' sugar until stiff peaks form. Split warm biscuits, top with peaches and any juices that have collected in bowl. Place other half of biscuit on top, spoon a dollop of whipped cream on plate and serve.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup yellow cornmeal, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Cornmeal Peach Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Peach Shortcakes

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