Peach Shortcakes
Ingredients
Biscuits
-
4
cups
all-purpose flour
-
1
tablespoon
baking powder
-
1
teaspoon
baking powder
-
2
teaspoons
kosher salt
-
¼
cup
granulated sugar
-
½
teaspoon
baking soda
-
12
tablespoons
unsalted butter, cold
-
4
tablespoons
trans fat-free vegetable shortening
-
1
cup
cold buttermilk
-
1
tablespoon
turbinado sugar, for topping
-
to taste
flaky sea salt, for topping
Filling
-
3
whole
peaches, thinly sliced
-
1
small
lemon, zest and juice
-
1
teaspoon
pure vanilla paste or extract
-
a pinch
kosher salt
-
1½
cups
heavy cream
-
2
tablespoons
powdered sugar
Instructions
- Mix the dry ingredients in a bowl.
- Add shortening and butter, mixing until crumbly.
- Stir in buttermilk until combined.
- Pat out the dough, fold it several times, and cut out biscuit shapes.
- Refrigerate the biscuits for 15 minutes.
- Bake the biscuits until golden brown.
- Prepare the filling by mixing peaches with lemon zest, juice, vanilla, and salt.
- Whip the cream with powdered sugar until fluffy.
- Assemble the shortcakes with peach filling and whipped cream.
Nutrition Facts (estimated)
Servings
7
Calories
653
Total fat
39g
Total carbohydrates
68g
Total protein
9g
Sodium
768mg
Cholesterol
121mg
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