Fresh Peach Shortcake
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food processor and parchment paper
shredded (in a food processor with shredding blade)
coarse crystal or sparkling sugars
fresh lemon juice
chopped toasted pecans
Preheat oven to 400F.
In a mixing bowl, stir together the flour, sugar, salt, baking powder and baking soda.
Shred frozen butter in a food processor fitted with the shredder blade. Or you may use a hand grater, trying not to handle it too much.
Mix the butter into the flour.
Add the milk and extracts, then knead lightly until dough forms a ball.
Turn out onto silpat or a lightly floured surface and pat or roll out to half inch thickness.
Cut out eight biscuits and place on a parchment lined baking sheet.
Sprinkle tops of biscuits with coarse sugar.
Bake for about 25 minutes or until browned.
Bring a deep 2 qt. pot of water to a boil.
Cut an X into the bottom of peaches and dip into the boiling water for one minute.
Plunge peaches into an ice water bath.
When cool, easily peel off skins.
Cut out slices one at a time from the peach, twisting the knife to free them.
Place slices in a bowl with lemon juice and sugar and stir.
Allow peaches to macerate about thirty minutes.
Split biscuits and top with some peaches, whipped cream, toasted pecans and a sprinkle of cinnamon.
From the kitchen of palatablepastime.com
biscuit shortcake, peach desserts
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