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+ servings

Fresh Peach Shortcake

Sue Lau
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Prep Time 20 mins
Cook Time 25 mins
maceration time 30 mins
Course Dessert
Cuisine American, Southern
Servings 8


  • food processor and parchment paper


Sweet Biscuits:

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup frozen butter shredded (in a food processor with shredding blade)
  • 3/4 cup whole milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 tablespoons coarse crystal or sparkling sugars

Other Ingredients:

  • 8 fresh peaches
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • whipped cream
  • chopped toasted pecans
  • ground cinnamon


  • 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
Keyword biscuit shortcake, peach desserts
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