Ingredients for Peaches And Cream Shortcakes With Cornmeal Orange Biscuits
- 7/12 cup granulated sugar
- zest of 1 orange
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 2/3 cup milk
- 4 cups sliced fresh peaches
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
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How to Make Peaches And Cream Shortcakes With Cornmeal Orange Biscuits
- **Preheat oven to 400°F (200°C).** Line a large baking sheet with parchment paper.
- **Prepare the orange sugar:** In a small bowl, combine 1/4 cup granulated sugar and the zest of 1 orange. Mash the zest with the back of a spoon until the mixture is pale orange.
- **Make the biscuit dough:** In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- **Cut in the butter:** Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- **Add the milk:** Gradually add 2/3 cup milk, stirring with a fork until the dough is just moistened. Add more milk, 1 tablespoon at a time, if needed. Do not overmix.
- **Shape the biscuits:** Drop the dough by rounded 1/3 cupfuls onto the prepared baking sheet, forming 8 mounds and spacing them 1 1/2 inches apart.
- **Top with orange sugar:** Gently flatten each mound slightly with your finger and sprinkle generously with the orange sugar mixture.
- **Bake the biscuits:** Bake for 18-20 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- **Cool the biscuits:** Transfer the biscuits to a wire rack to cool slightly.
- **Prepare the peaches:** In a large bowl, toss 4 cups sliced fresh peaches, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract. Let stand for 15 minutes, tossing occasionally.
- **Make the whipped cream:** In a medium bowl, beat 2 cups heavy cream and 1/4 cup powdered sugar with an electric mixer until stiff peaks form.
- **Assemble the shortcakes:** Using a serrated knife, slice each biscuit horizontally in half. Place the bottom halves on plates.
- **Layer the shortcakes:** Spoon the peaches and their juices over the bottom biscuit halves. Top with a generous dollop of whipped cream and the biscuit tops.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
132g
Fat
73g
Carbs
19g
