bourbon honey peach shortcakes
Homemade biscuits, homemade whip, not homegrown peaches, and a partridge in a peach tree.
Ingredients
- 4 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp kosher salt
- 2 sticks butter, grated, VERY cold
- 1 1/2-2 cups buttermilk, chilled
- 1 tbsp heavy cream
- 3 large peaches, sliced
- 2 tbsp bourbon
- 1 tbsp honey
- 1 tbsp lemon juice
- whipped cream, to serve
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- In a large bowl, stir together the flour, baking powder, and salt. Cut in the cold butter with a pastry fork or your hands (I use hands because I'm a savage) until there are no longer pieces of butter larger than a pea. Stream in 1 1/2 cup of the buttermilk and stir until a shaggy but cohesive dough forms. If the dough is too dry, add milk 1 tablespoon at a time until it comes together.
- Turn the dough onto a lightly floured surface. Pat into a 1 1/2 inch rectangle. Fold one of the short ends to the center, then fold the opposite end overtop. Pat again into a rectangle and repeat the folding, then pat into a rectangle again. Using a 2 3/4 inch biscuit cutter, slice out the biscuits and place onto the baking sheet. Re-pat the dough and repeat the folding and cutting. You should get 8 biscuits.
- Freeze the biscuits for 15 minutes.
- After 15 minutes, remove the biscuits from the freezer and brush with the heavy cream. Bake for 12-15 minutes until the tops are golden and the biscuits very poofed and flaky.
- While the biscuits bake, add the peaches to a large bowl and toss with the bourbon, honey, and lemon juice. Let sit at room temperature.
- If making, prep the homemade whip (see recipe in notes). Slice each biscuit in half and layer with 5-6 peach slices, then dollop the whipped cream on top. Drizzle with some of the syrup from the marinated peaches.
Notes
*Homemade whipped cream: This makes a whole shit ton, so be prepared. In a large bowl, beat 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and 2 teaspoons vanilla extract until stiff peaks form, about 3-4 minutes. Serve immediately.
*To store: Baked or unbaked biscuits keep very well in the freezer for up to a month. If unbaked: after step 4, transfer the biscuits to a covered container. If baked, let the biscuits cool completely at room temperature before covering and putting in the freezer.