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Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Make the most of juicy summer peaches by creating these delicious shortcakes that have a hint of basil for a delightful taste.
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Ingredients
For the biscuits:
- 3 cups
all-purpose flour
- 2 Tbsp.
baking powder
- 3 Tbsp.
sugar
- 1/2 tsp.
kosher salt
- 1 1/2
sticks (12 tablespoons) cold salted butter, cut into pieces
- 1 1/4 cups
buttermilk
For the peaches:
- 4
peaches (about 1 1/2 pounds)
- 2 Tbsp.
sugar
Grated zest and juice of 1 small orange
For the cream:
- 1
7-ounce container plain Greek yogurt (about 3/4 cup)
- 1 cup
cold heavy cream
- 1/2 cup
sugar
- 1/2 tsp.
vanilla extract (optional)
Chopped fresh basil, for sprinkling
Directions
- Step 1For the biscuits: Preheat the oven to 400 ̊. Combine the flour, baking powder, sugar and salt in a food processor. Add the butter and pulse until it resembles tiny pebbles. (You can also do this in a bowl with a pastry cutter.) Gradually pulse in the buttermilk until the dough just comes together and is no longer crumbly.
- Step 2Drop mounds of dough (about 1/2 cup each) onto 2 unlined baking sheets. Bake, rotating the baking sheets halfway through, until the biscuits are golden brown, about 15 minutes. Let cool completely on the baking sheets.
- Step 3Meanwhile, for the peaches: Slice the peaches into thin wedges and place in a large bowl. Sprinkle with the sugar, then add the orange zest and juice and stir gently. Set aside until juicy, 15 to 20 minutes.
- Step 4For the cream: Combine the yogurt, heavy cream, sugar and vanilla extract (if using) in a large bowl and beat with a mixer on high speed until stiff (it won’t get as stiff as regular whipped cream).
- Step 5Split the biscuits and fill with the peaches and cream. Sprinkle with basil.
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