Peachy Breakfast Shortcake Recipes

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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.

PEACH RASPBERRY SHORTCAKES



Peach Raspberry Shortcakes image

Provided by Ina Garten

Categories     dessert

Yield 6 to 8 shortcakes

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon sugar, plus extra for sprinkling
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
2 extra-large eggs, lightly beaten
1/2 cup heavy cream, chilled
1 egg beaten with 2 tablespoons water or milk, for egg wash
1 cup heavy cream, chilled
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
2 ripe peaches, peeled, pitted, and thinly sliced
1 pint raspberries
1 orange, zest removed in long strips

Steps:

  • Preheat the oven to 400 degrees F.
  • Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
  • mixture. Mix until just blended. The dough will be sticky.
  • Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
  • Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
  • Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
  • To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
  • Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

FRESH PEACH SHORTCAKE



Fresh Peach Shortcake image

I make this dessert quite a lot in the summertime when fresh peaches are plentiful, but don't wait till the summer season to try this one, if you are lucky to have fresh peaches around in your grocery store, this is a must-try.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground ginger, divided
1/4 teaspoon nutmeg, divided
1/8 teaspoon salt
3 eggs
1/2 cup half-and-half cream
7 tablespoons butter or 7 tablespoons margarine, cut in to pieces and divided, at room temperature
1 tablespoon grated lemon zest
1 teaspoon vanilla
1 cup sugar, plus
2 tablespoons sugar, divided
3 fresh peaches, pitted, each cut into 12 wedges (about 1-1/4 pds)
1/8 teaspoon cardamom
1 cup whipping cream, unwhipped
1 -2 tablespoon icing sugar

Steps:

  • Set oven to 350 degrees.
  • Position oven rack in lower one-third of the oven.
  • Butter and flour an 8-inch square baking pan.
  • In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
  • In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
  • Stir in 1 cup sugar until combined.
  • Stir in the flour mixture, just until combined.
  • Pour the batter into prepared baking pan.
  • Bake for 35 minutes, or until cake is light golden, and tests done.
  • Cool in the pan on a rack for 5 minutes.
  • Remove from pan; cool completely on a rack.
  • In a large non-stick skillet, melt the remaining butter over medium heat.
  • Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
  • Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
  • In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
  • To assemble the cake: cut cake into 9 squares.
  • Cut each square in half horizontally.
  • Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
  • Pour some pan juices over.
  • Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.

Nutrition Facts : Calories 410.9, Fat 22.3, SaturatedFat 13.3, Cholesterol 135.4, Sodium 185.8, Carbohydrate 48.6, Fiber 1.2, Sugar 30.7, Protein 5.6

SOUTHERN PEACH SHORTCAKE



Southern Peach Shortcake image

My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons cold, unsalted butter
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup cold, unsalted butter
⅔ cup milk
8 ripe peaches, peeled and pitted
3 teaspoons freshly squeezed lemon juice, divided
½ cup white sugar, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
  • Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
  • Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
  • Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
  • Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
  • While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
  • Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
  • Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
  • Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g

THE LADY'S PEACH SHORTCAKE - PAULA DEEN



The Lady's Peach Shortcake - Paula Deen image

Saw Paula Deen make this on the Food Network and it looks so delicious! The shortcakes are baked in muffin tins and they look like cupcakes which makes for a nice presentation. This would also be a good method to use for strawberry shortcake. Serve with vanilla ice cream and top with whipped cream.

Provided by Marie

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

4 cups Bisquick
1/2 cup sugar
1 1/2 cups milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring
6 peaches
1 teaspoon fruit fresh (fruit preservative)
1 dash warm water
1 1/2 cups sugar

Steps:

  • Preheat oven to 400°.
  • To make shortcakes, mix together bisquick, sugar, milk, butter and almond flavoring.
  • Pour into 12 well greased muffin tins and bake for 15 to 20 minutes.
  • Cool for 5 minutes and remove from pan.
  • Peel, core and slice peaches and immediately sprinkle with Fruit Fresh to prevent peaches from turning brown.
  • Add a splash of warm water to the peaches to moisten.
  • Stir sugar into peaches, cover and refrigerate until ready to use.
  • To serve, split biscuit in half and place bottom on plate.
  • Top with a scoop of vanilla ice cream and place top half of biscuit over ice cream and fruit.
  • Top with more peaches and then a bit of whipped cream.

Nutrition Facts : Calories 357, Fat 9.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 539, Carbohydrate 64.8, Fiber 1.6, Sugar 42.1, Protein 4.7

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

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