Peaches and Cream Shortcakes with Cornmeal Orange Biscuits
Indulge in the perfect summer dessert with these Peaches and Cream Shortcakes featuring tender cornmeal orange biscuits. The unique biscuits, infused with zesty orange and a delightful crunch from yellow cornmeal, provide the ideal base for layers of juicy, honey-sweetened peaches and fluffy homemade whipped cream. This easy-to-make treat combines the bright flavors of fresh fruit with the comforting, crumbly texture of buttery shortcakes. Ready in just 40 minutes, this recipe is a showstopper for any gathering or a delightful way to savor peak-season peaches. Garnish with mint for a fresh finish and enjoy this decadent twist on a classic dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Fine yellow cornmeal
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 6 tablespoons Cold unsalted butter, diced
- 1 teaspoon Orange zest, finely grated
- 0.5 cup Heavy cream
- 0.5 teaspoon Vanilla extract
- 4 cups Fresh peaches, sliced
- 3 tablespoons Honey
- 1 tablespoon Lemon juice
- 1 cup Heavy cream (for whipped cream)
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract (for whipped cream)
- 6 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
Add the diced cold butter to the bowl and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the orange zest, followed by the heavy cream and vanilla extract, mixing just until the dough comes together.
Turn the dough out onto a lightly floured surface, pat it into a 1-inch-thick disk, and use a 2.5-inch round cutter to cut out six biscuits. Reroll the scraps if necessary.
Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool on a wire rack.
In a medium bowl, toss the sliced peaches with honey and lemon juice. Set aside to macerate while you prepare the whipped cream.
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous amount of peaches onto the bottom half, top with whipped cream, and cap with the top half of the biscuit.
Garnish with additional whipped cream, a peach slice, and a mint leaf, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 372 mg | 16% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 32.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
