This dessert really showcases the beauty of fresh peaches and shortcakes always feel like summer.
Technique tip: Use a food processor to make biscuit dough to save time.
Swap option: You can use other fruit you love based on whatever is in season.
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup very cold unsalted butter, cut into cubes
- 1⅓ cup cold sour cream
- 1 tablespoon pure vanilla extract
- 1 large egg, lightly beaten with 1 tsp water
- Turbinado sugar, for garnish
- 4 cups whipped cream
- 4 cups ripe peach slices (from about 8-9 medium peaches)
- 1/3 cup light brown sugar
- 2 tablespoons orange juice
For the shortcakes:
1. Preheat oven to 400°F and line a baking pan with parchment paper.
2. Add flour, sugar, baking soda and salt to the bowl of a food processor. Pulse a few times to combine.
3. Add the butter cubes to the flour mixture and pulse until small and medium sized crumbs form.
4. Lastly, add sour cream and vanilla and pulse until it is just combined.
5. Turn the biscuit dough out onto a floured board and knead just to combine everything, but do not over mix.
6. Press the dough out with your hands to about 1-inch thickness and cut using a round biscuit cutter. Next, place the biscuits on the parchment paper-lined baking sheet and refrigerate for 20-25 minutes.
7. Just before baking, brush the tops of the biscuits with the egg wash and sprinkle with the sugar.
8. Bake the shortcake biscuits for 16-19 minutes or until golden brown. Remove from the oven and let cool completely.
For the peaches:
In a medium-sized bowl, add the peaches, sugar and orange juice, and toss together. Allow the peaches to sit for 15-20 minutes or until juices develop.
Cut completely cooled biscuits in half horizontally. Add the peaches to the bottoms of each biscuit and top with whipped cream. Add teh biscuit tops and serve.