Georgia Peach Shortcake Recipes

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PEACH SHORTCAKE



Peach Shortcake image

Provided by Jennifer Locklin

Number Of Ingredients 7

4 cups fresh peaches (peeled, pitted & sliced)
1/2 cup sugar
2 1/3 cups Bisquick Original baking mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter (softened)
Coarse sugar (optional)

Steps:

  • Place sliced peaches in a medium bowl and stir in 1/2 cup sugar. Stir well and cover with plastic wrap. Place in refrigerator until ready to use.
  • Preheat oven to 425º.
  • In a medium bowl, combine Bisquick, milk, 3 tablespoons sugar and butter. Stir with a wooden spoon just until everything is incorporated and a soft dough forms.
  • Scoop out dough onto an ungreased baking sheet, making about 6 drop biscuits. Sprinkle with coarse sugar, if desired.
  • Bake 12 to 15 minutes or until shortcakes are golden brown. Remove from oven and cool for about 5 minutes on the pan.
  • Remove from pan with a spatula onto serving plates.
  • Cut the shortcakes in half to make a top and a bottom. Spoon a generous portion of sweetened peaches over the shortcake bottoms. Cover with shortcake tops.
  • Serve with fresh whipped cream or ice cream.

PEACH SHORTCAKES



Peach Shortcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/3 cup granulated sugar
1/4 cup orange liqueur
12 to 15 fresh basil leaves, sliced thin
Zest of 3 oranges
5 large peaches, halved, pitted and thinly sliced
2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
9 tablespoons (1 stick plus 1 tablespoon) cold salted butter, cut into pieces
1 1/4 cups buttermilk
1 teaspoon vanilla
2 tablespoons coarse sugar, for topping
1 cup heavy cream
1 teaspoon granulated sugar
Fresh basil leaves, for serving

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 'N CREAM SHORTCAKE



Peaches 'n Cream Shortcake image

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

1 cup all-purpose flour
5 ½ teaspoons white sugar, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk
1 tablespoon milk
¼ teaspoon ground cinnamon
⅓ cup water
2 tablespoons white sugar
1 teaspoon cornstarch
⅛ teaspoon ground cinnamon
4 peaches, sliced
¾ cup heavy cream

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

GEORGIA PEACH SHORTCAKE



Georgia Peach Shortcake image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield About 6 servings

Number Of Ingredients 9

3 cups thinly sliced ripe Georgia peaches
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold, unsalted butter, diced
3/4 cup buttermilk
Sweetened whipped cream for serving

Steps:

  • Combine the peaches and 3 tablespoons of sugar in a small bowl and mix well. Set aside for at least 1 hour.
  • 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.
  • 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 2 1/2-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.
  • 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.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 415 milligrams, Sugar 16 grams, TransFat 1 gram

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