Georgia Peach Shortcake
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3cups thinly sliced ripe Georgia peaches
- 4tablespoons sugar
- 2cups all-purpose flour
- 2teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½cup cold, unsalted butter, diced
- ¾cup buttermilk
- Sweetened whipped cream for serving
Nutritional analysis per serving (6 servings)
372 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 6 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
- Step 2
Preheat the oven to 425 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and stir until combined. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal. Add the buttermilk and remaining tablespoon of sugar and stir until the dry ingredients are just moistened.
- Step 3
Turn the dough onto a lightly floured surface and knead 3 or 4 times. Roll the dough to a 1-inch thickness and cut with a 2½-inch biscuit cutter. Press the scraps together and continue to cut biscuits until all the dough is used. Place the biscuits on a lightly greased, shiny baking sheet. Bake until lightly browned and no longer doughy in the middle, 12 to 15 minutes. Remove from the oven and place on a wire rack to cool slightly.
- Step 4
To serve, split each shortcake in half and place a generous amount of peaches on the bottom half. Place the other half on top and garnish with whipped cream.
Private Notes
Comments
This was delicious. I followed the recipe exactly, using New Jersey peaches. Also, I rolled the dough into a 1/2 rectangle, cut twice as many rounds, and put one on top of another to bake. That made it very simple to split them. My family loved this dessert.
If you can get them, South Carolina peaches are better. (I'm from Georgia - trust me on this.) Otherwise just use whatever good local peaches are available. Also, this is just a biscuit recipe with peaches and cream. Which is really good and my favorite way to have short cake. But feel free to use whatever biscuit recipe you're comfortable with. Or even just bake off some decent frozen biscuits. Best mid-summer supper you can have.
This was delicious. I followed the recipe exactly, using New Jersey peaches. Also, I rolled the dough into a 1/2 rectangle, cut twice as many rounds, and put one on top of another to bake. That made it very simple to split them. My family loved this dessert.
"Roll the dought to a -inch thickness" the recipe says.
What's the missing number?
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