Peach Shortcakes

August was the months of peaches.  Living in the south there is nothing better than ripe peaches bought from the farmers market.  Adam and I have been trying to add peaches to almost everything we eat.  Peach pancakes, peach pie, peach dumplings, and peach and blueberry crumble have filled this summer with peachy goodness.

When my dear friend Lindsey came to visit we squeezed in one more peach dessert before the season ended… peach shortcakes.  Lindsey was my first friend in NYC.  On our orientation at Good Shepherd Volunteers we washed dishes while singing to showtunes and were instantly kindred spirits.  Actually some could claim that I began my cookie baking skills 8 years ago on Lindsey’s birthday when we celebrated with warm homemade chocolate chip cookies, and since that day she has received a package of cookies for each birthday following.

So with the broadway music blaring we continued our baking tradition with a dessert that has the perfect ratio of sweet to savory.  The biscuit paired with the syrupy peaches balances the dish perfectly.  The juicy peaches seep into the dry biscuit moistening the biscuit and giving it a delicious texture.  Top that with whip cream and you have a perfect summery treat!

Peach Shortcakes

(taken from Cooks Illustrated)

Makes 6 servings

Fruit:

4 to 5 peaches, peeled, pitted and cut into thin wedges

6 Tbsp sugar

2 Tbsp peach schnapps (I substituted with vodka or you can use orange juice)

Biscuits:

2 cups all-purpose flour

2 tsp baking powder

2 Tbsp sugar

¾ tsp table salt

2/3 cup buttermilk

1 egg

8 Tbsp butter, melted and cooled slightly

Whipped Cream:

½ cup heavy cream

1 Tbsp sugar

½ vanilla

After you have peeled, pitted and cut the peaches gently toss ¾’s of them with 4 Tbsp sugar.  Let stand 30 min.  Take the remaining ¼ peaches and toss with 2 Tbsp sugar and schnapps.  Microwave the smaller bowl of peaches until the peaches are bubbling, about 1-1½ min, stirring twice during cooking.  Now mash these into a course pulp and let stand for 30 min.

While the peaches are setting, turn the oven to 475.  Whisk the dry ingredients, flour, baking powder, 1 Tbsp sugar, and salt into a bowl.  In a separate bowl whisk together the buttermilk and egg.  Add the melted butter and stir until the butter forms small clumps.  Add the buttermilk mixture to the dry ingredients stirring with a wooden spoon until the dough comes together and no dry flour remains.  Stir vigorously for 30 seconds.  Spray a 1/3 cup with cooking spray and scoop up mounds of dough, making 6 biscuits.  Sprinkle the remaining 1 Tbsp sugar over the top of the biscuits.  Bake until the tops are golden brown about 15 min. 

Make whipped cream by mixing the cream, sugar and vanilla.  Beat until the cream has nearly doubled in volume and it forms soft peaks.  This will take a couple of minutes.

To assemble take each biscuit, cut it in half and spoon the crushed peach mixture over each bottom followed by a hefty serving of the peach slices and any extra juices.  Top the peaches with whipped cream, cap with the biscuit top and add a dollop of whip cream on the top of each biscuit.  My advice is the more peaches the better because the biscuit soaks in the juices and moistens them leaving a heavenly dessert.

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Added bonus... I didn't take pictures to blog about this peach pie, but it may be the prettiest pie I have ever made in my life.  I got the recipe from Smitten Kitchen so check it out if you want to make one of your own.