As summer wound down (very very quickly) I thought I’d grab the last of the fresh peaches and make a lazy peach shortcake for a Sunday afternoon treat. Now that we’re full into fall I guess this recipe isn’t as relevant, but maybe for my California family- this recipe works with any fruit. Strawberry is the obvious choice, but any kind of berry or mix (blueberry-peach? raspberry-mango?) will work. Don’t be stingy with your whipped cream and you’ll be fine.
Biscuits are super easy. They’re one of the first things I made when I was studying abroad and had a teeny tiny kitchen in Budapest. We had no measuring spoons and didn’t really know how to use the oven, but we made delicious little bumps of dough that turned out great.
Again, you want to use a whisk or sifter here. No one likes baking powder clumps in their baked goods.
I’m used to using two knives to cut in butter, but a pastry blender would be better. Or a food processor!
The recipe I used called for rolling out the batter and cutting out biscuits, but why would I do that? Clumps of dough totally work.
While the shortcakes bake, you can cut up your fruit and sprinkle a little sugar on it to let it macerate in the fridge.
And then whip the cream, just as we did for the pavlova.
Then assemble! I didn’t feel like doing it myself so I just put out all the ingredients for everyone to make their own.
Worked out pretty well!
Peach shortcake (From David Lebovitz, but lazier)
2 c flour
2 c baking powder
1.5 TB sugar
1 stick butter
2/3 c buttermilk (I put 1 TB white vinegar in a measuring cup, then add enough milk to make it to 2/3 cup. Let sit for a few minutes)
1 TB sugar
1.5 c heavy cream
1/4 c powdered sugar
First, you can cut up the peaches and throw some sugar over them for as long as you like before you start.
Mix dry ingredients for biscuits (flour, sugar, baking powder), then cut in butter using two knives until it’s the size of corn kernels (wow, nice job, David Lebovitz!) Add the buttermilk and mix until just blended. Knead lightly, then form into 12 small biscuits or 6 big tall ones if you like cutting them in half. Bake at 400 for 15 minutes or until lightly browned on the edges.
For whipped cream, whip the cream for a long time, until it starts to have some volume and density to it. Then toss in the sugar and keep whipping until it looks like whipped cream. Add in the vanilla and whip until mixed.
Assembly: cut the big biscuits in half or layer little biscuits in a sandwich with peaches and cream. Yumsters!