Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits Recipe

Name: Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup sugar; 1 ½ teaspoons orange zest; 1 ½ cups all-purpose flour; ½ cup yellow cornmeal; 3 tablespoons packed golden brown sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup chilled unsalted butter, cut into 1/4 inch pieces; ⅔ cup whole milk (or more); 2 lbs peaches, peeled, pitted, cut into 1/2 inch-thick slices; ⅓ cup sugar; ½ teaspoon vanilla extract; 1 cup chilled whipping cream; 3 tablespoons powdered sugar

Servings: persons

¼ cup sugar
1 ½ teaspoons orange zest
1 ½ cups all-purpose flour
½ cup yellow cornmeal
3 tablespoons packed golden brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup chilled unsalted butter, cut into 1/4 inch pieces
⅔ cup whole milk (or more)
2 lbs peaches, peeled, pitted, cut into 1/2 inch-thick slices
⅓ cup sugar
½ teaspoon vanilla extract
1 cup chilled whipping cream
3 tablespoons powdered sugar

1
For biscuits: Preheat oven to 400F.
2
Line large baking sheet with parchment paper.
3
Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
4
Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl.
5
Add butter; rub in with fingertips until mixture forms coarse meal.
6
Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
7
Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart.
8
Using fingertips, flatten each biscuit to 2-inch round.
9
Sprinkle with orange sugar.
10
Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack.
11
(Can be made 8 hours ahead.
12
Cool completely.
13
Store airtight at room temperature.)
14
For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
15
Using electric mixer, beat cream and sugar in medium bowl until peaks form.
16
Using serrated knife, cut each biscuit horizontally in half.
17
Place bottom halves on plates.
18
Spoon peaches and their juices onto each biscuit.
19
Top with whipped cream and biscuit tops.

829

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 14 ingredients. The key ingredients include: ¼ cup sugar, 1 ½ teaspoons orange zest, 1 ½ cups all-purpose flour, ½ cup yellow cornmeal, and more.

Yes, Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits 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.

Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits

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