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Fresh Peach Shortcake
fresh ripe peaches
peeled (or not!) and sliced
squeeze of fresh lemon juice
plus more for sprinkling
melted and cooled
Set oven to 425F
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. I like to use two dinner forks.
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, and you don't want to over bake them. 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. Don't forget to spoon a little of the peach juice over the biscuits, too!
https://theviewfromgreatisland.com/fresh-peach-shortcake-i-remember-it-well/ July 4, 2018