Fresh Peach Shortcake ~ fluffy buttermilk biscuits topped with ripe juicy peaches and homemade whipped cream ~ definitely one of the best things I’ve ever eaten!
My peaches are getting ready to turn on me. I know all the signs. They’ve been in the bowl all week. The weather has been gorgeous and warm. We’ve been smelling their perfume each time we pass by. They’re waiting for me to finally decide what peachy delicious thing to make with them. and then they’ll suddenly turn all moldy. But this time I’m ready for them.
Did you ever watch that Food Network show The Best Thing I Ever Ate? I love it. Everyone has great eating experiences in their past and I love thinking about what my answer would be. You might be the type that can’t narrow it down to just one. That’s me, too. But one of the things that would be hovering in my top 5 would be this: a fresh peach shortcake with thick whipped cream that I had (several times) at the Fairlee Diner in Fairlee Vermont one summer in the late 70’s with my boyfriend and future husband when we were in college.
I don’t remember anything else about the diner, just the vivid memory of that shortcake made with local peaches, a flaky white biscuit soaked in lots of peach juice, and clods of thick vanilla’d whipped cream. Maybe it was the sultry summer weather, maybe it was the thrill of being young and driving through the countryside of Vermont looking for something to eat, maybe it was the company, or maybe it really was just an amazing bit of culinary genius. Whatever it was, I owe it to myself to try to relive the moment. As far as I can remember, this is the first time I’ve made this.
The peaches almost had the last word. They were so ripe and juicy they barely held their shape when sliced. All I added was a squeeze of lemon and a spoonful of sugar.
Of course my fresh peach shortcake isn’t complete without whipped cream. I whip it with a couple of tablespoons of confectioner’s sugar and a good dose of vanilla extract. I like to whip my cream just until it holds its shape, I like it to be loose and floppy rather than stiff and uptight. Have you ever tried to WHIP CREAM IN A MASON JAR? It’s so easy and results in the perfect consistency.
What’s the best thing you ever ate?
- 6-8 fresh ripe peaches, peeled and sliced
- 1 Tbsp sugar
- squeeze of fresh lemon juice
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. sugar, plus more for sprinkling
- ½ tsp. salt
- 2/3 cup cold buttermilk
- 1 large egg
- 8 tbsp. unsalted butter, melted and cooled
- 1 cup cold cream
- 2 Tbsp confectioner's sugar, sifted
- 1 tsp vanilla extract
- Set oven to 450F
- Toss the peaches with the sugar and lemon and set aside.
- Mix the dry ingredients in a bowl and whisk to blend.
- In a small bowl whisk the wet ingredients together. Pour the cold liquid into the flour and mix until just blended---don't over work it.
- Drop 1/3 cup sized mounds of dough onto a parchment lined baking sheet. Space them 2" apart. This dough will make 5 or 6 biscuits.
- Sprinkle a little sugar over the top and bake for about 12-15 minutes. They should be light golden. If your oven runs hot, turn it down to 425; you don't want to overcook these.
- Cool on a rack.
- Whip the cold cream with the sugar and vanilla until soft peaks form.
- To serve the shortcakes, split a biscuit in half and top with peaches and a good dollop of whipped cream.
- It goes without saying that you can use other fruit for this desert ~ strawberries, of course, or blackberries would be wonderful.
- If you love peach desserts, definitely try my WHITE PEACH BARS ~ they are to-die-for!
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