Peaches Cream Shortcakes Recipes

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

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.

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.