Honey Rosemary Peach Shortcakes #RSC Recipe

Name: Honey Rosemary Peach Shortcakes #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap Foil; 1 (5 count) packagelarge homestyle refrigerated buttermilk biscuits; 2 tablespoons sugar; 4 tablespoons unsalted butter, softened; ¼ cup honey; 1 teaspoon chopped fresh rosemary; ⅛ teaspoon ground cardamom; 1 pinch kosher salt; 5 ripe peaches, halved and pitted; 1 ½ cups heavy cream; 1 teaspoon grated lemon zest; ½ teaspoon vanilla extract; ¼ cup sugar

Servings: persons

Reynolds Wrap Foil
1 (5 count) packagelarge homestyle refrigerated buttermilk biscuits
2 tablespoons sugar
4 tablespoons unsalted butter, softened
¼ cup honey
1 teaspoon chopped fresh rosemary
⅛ teaspoon ground cardamom
1 pinch kosher salt
5 ripe peaches, halved and pitted
1 ½ cups heavy cream
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
¼ cup sugar

1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2
Place the biscuits on the baking sheet and sprinkle each with sugar.
3
Bake the biscuits until golden brown, about 15 minutes.
4
Cool the biscuits completely on a wire rack.
5
Increase the oven temperature to 400 degrees F. Mix the butter, honey, rosemary, cardamom and salt in a small bowl until combined.
6
Spoon the butter mixture into the cavities of each peach half.
7
Wrap two peach halves in a foil packet.
8
Repeat with the remaining peach halves, two per foil packet.
9
Place the packets on a sheet pan and bake until the peaches are softened and the butter is melted, about 20 minutes.
10
Cool the peaches for 15 minutes.
11
Peel the skin of off each half.
12
Discard the skin.
13
Cut each half into four wedges and place in a medium bowl.
14
Set aside to cool completely.
15
To make the whipped cream, beat the heavy cream, lemon zest, vanilla and sugar in an electric mixer fitted with a whisk attachment until soft peaks form.
16
To assemble the shortcakes, cut the biscuits in half horizontally.
17
Place each biscuit bottom in a bowl.
18
Top each bottom with peaches, 2 heaping tablespoons whipped cream and then cover each with a biscuit top.
19
Spoon another dollop of whipped cream on each biscuit.
20
Serve immediately.

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Reynolds Wrap Foil, 1 (5 count) packagelarge homestyle refrigerated buttermilk biscuits, 2 tablespoons sugar, 4 tablespoons unsalted butter, softened, and more.

Yes, Honey Rosemary Peach Shortcakes #RSC 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.

That's it — enjoy your meal!

Honey Rosemary Peach Shortcakes #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions