thepioneerwoman4.5
Peaches and Cream Shortcakes
These peaches and cream shortcakes are made with buttery drop biscuits, juicy peaches, whipped cream, and fresh basil for a delicious summer dessert.
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Step
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1
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For the biscuits: Preheat the oven to 400˚F. Combine the flour, baking powder, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles tiny pebbles. (You can also do this in a bowl with a pastry cutter.) Gradually pulse in the buttermilk until the dough just comes together and is no longer crumbly.
4
Step
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Drop mounds of dough (about 1/2 cup each) onto 2 unlined baking sheets. Bake, rotating the baking sheets halfway through, until the biscuits are golden brown, about ⏱️ 15 minutes. Let cool completely on the baking sheets.
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Step
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Meanwhile, for the peaches: Slice the peaches into thin wedges and place in a large bowl. Sprinkle with the sugar, then add the orange zest and juice and stir gently. Set aside until juicy, 15 to ⏱️ 20 minutes.
peaches (about 1 1/2 lb.)4
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Step
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For the cream: Combine the yogurt, heavy cream, sugar, and vanilla extract (if using) in a large bowl and beat with a mixer on high speed until stiff (it won’t get as stiff as regular whipped cream).
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Split the biscuits and fill with the peaches and cream. Sprinkle with basil, if you like.
peaches (about 1 1/2 lb.)4
Nutrition Facts
calories
585 Calories
fat Content
31 g
fiber Content
3 g
sugar Content
33 g
sodium Content
606 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
85 mg
carbohydrate Content
67 g
saturated Fat Content
19 g
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