PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS
Steps:
- For biscuits:
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
- Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.
- Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)
- For filling:
- Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form.
- Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.
PEACH SHORTCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
- For the sweet biscuits: Preheat the oven to 375 degrees F.
- In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
- Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
- For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
- To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.
PEACHES AND CREAM SKILLET SHORTCAKE
Steps:
- Preheat oven to 350 degrees F
- In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
- In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
- Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS
Make and share this Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For biscuits: Preheat oven to 400°F.
- Line large baking sheet with parchment paper.
- Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
- Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl.
- Add butter; rub in with fingertips until mixture forms coarse meal.
- Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
- Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart.
- Using fingertips, flatten each biscuit to 2-inch round.
- Sprinkle with orange sugar.
- Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack.
- (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.) For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form.
- Using serrated knife, cut each biscuit horizontally in half.
- Place bottom halves on plates.
- Spoon peaches and their juices onto each biscuit.
- Top with whipped cream and biscuit tops.
Nutrition Facts : Calories 463.6, Fat 24, SaturatedFat 14.6, Cholesterol 73.3, Sodium 307.9, Carbohydrate 59.6, Fiber 2.9, Sugar 33.2, Protein 5.5
PEACHES & CREAM SHORTCAKES
This is a delicious dessert for when peaches are in season. To pick a perfect peach, look for a creamy yellow undercolor. The red or "blush" of a peach indicates variety, not ripeness. It should be sweetly fragrant. Recipe from Woman's Day.
Provided by CookingONTheSide
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Line a baking sheet with parchment paper or nonstick foil.
- You will also need a 2 3/4 inch biscuit cutter.
- For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
- Add butter, cut in with a pastry blender until coarse crumbs form.
- Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
- On a lightly floured surface, knead gently 1 or 2 times.
- With floured rolling pin, roll out dough to 3/4 inch thick.
- Cut 12 rounds with floured cutter.
- Reroll; cut scraps.
- Transfer to a prepared baking sheet, 2 inches apart.
- Brush tops with 2 T cream; dust with sugar.
- Bake 30 minutes or until golden brown.
- Cool on rack.
- For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
- Remove from heat; cool 5 minutes.
- Discard thyme sprigs; stir in peach wedges.
- Cool to room temperature.
- To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
- Split shortcakes horizontally; place 1 bottom on each serving plate.
- Spoon on peach mixture; top with whipped cream.
- Replace shortcake tops.
Nutrition Facts : Calories 414.6, Fat 23.1, SaturatedFat 14.2, Cholesterol 75.8, Sodium 197.6, Carbohydrate 50.3, Fiber 1.9, Sugar 30.2, Protein 4
PEACHES WITH CORNMEAL SHORTCAKES
These shortcakes are bursting with ripe summer fruits for a dessert that will delight the whole family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough to a 3/4-inch-thick rectangle. Cut into 6 squares (or rectangles).
- Place dough squares, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, 17 to 20 minutes. Let cool completely on a wire rack.
- In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves.
Nutrition Facts : Calories 509 g, Fat 31 g, Fiber 3 g, Protein 7 g
PEACHES 'N CREAM SHORTCAKE
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g
ORANGE AND SOUR-CREAM DROP SHORTCAKES WITH ASSORTED BERRIES
Categories Cake Berry Citrus Dairy Dessert Bake Fourth of July Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries. In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner. Let berries stand at room temperature 4 hours. Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to room temperature before serving.
- Make shortcakes:
- Preheat oven to 425°F. and lightly butter 2 baking sheets. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream, and milk and add to flour mixture. Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden. Transfer shortcakes to a rack and cool. Shortcakes may be made 4 hours ahead and kept in airtight containers.
- In a large bowl beat cream with confectioners' sugar until it holds soft peaks. Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap. Whisk cream lightly before serving.
- Split shortcakes horizontally with a fork and serve with berries and whipped cream.
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