Peaches Cream Shortcakes Recipes

PEACHES 'N CREAM SHORTCAKE

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.

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.

PEACH SHORTCAKES

Steps:

• Heat oven to 400 degrees. Slice peaches; sprinkle with kirsch or schnapps, if desired, and 1 tablespoon granulated sugar. Set aside.
• In the bowl of a food processor, combine the rest of the dry ingredients. Add butter; process with on-off pulses until mixture resembles coarse meal. While pulsing, slowly add enough cream or milk until dough just comes together.
• Turn out dough onto a lightly floured board, and knead once or twice. Pat into a 3/4-inch-thick square. Trim edges, and cut into four squares. Brush with additional cream or milk; sprinkle with sugar.
• Place on a lightly buttered baking sheet; bake for 20 to 25 minutes. Transfer cakes to a wire rack, and allow to cool slightly.
• Meanwhile, whip the cream: In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form; set aside. Split cakes horizontally. Place bottom halves on dessert plates, and top with peaches and vanilla whipped cream. Cover with top halves of shortcakes, and serve.

PEACHES & CREAM SHORTCAKES

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.