Peaches 'n Cream Shortcake
Description
Fresh peaches and whipped cream combine in this delicious peaches and cream shortcake, the perfect summer dessert when peaches are in season.
Ingredients
•
1 cup all-purpose flour
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5 1/2 teaspoons white sugar, divided
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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2 tablespoons cold butter, cubed
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1/2 cup milk
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1 tablespoon milk
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1/4 teaspoon ground cinnamon
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1/3 cup water
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2 tablespoons white sugar
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1 teaspoon cornstarch
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1/8 teaspoon ground cinnamon
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4 peaches, sliced
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3/4 cup heavy cream
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
2
Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
3
Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
4
Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
5
Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
6
Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
7
Whip heavy cream in a bowl until stiff peaks form.
8
Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.