Peaches & Cream Shortcakes

Peaches & Cream Shortcakes
Photo by Scott Phillips


  • 3 oz. (6 Tbs.) unsalted butter, chilled in the freezer for 15 minutes
  • 2-½ tsp. baking powder
  • 1 cup plus 1 tsp. heavy whipping cream
  • ¼ tsp. ground nutmeg, preferably freshly grated
  • ¼ tsp. table salt
  • 1 Tbs. demerara sugar
  • 1 recipe Honey Whipped Cream
  • + 3 more ingredients
    • 1 recipe Marinated Peaches
    • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling and cutting the biscuits
    • 2 Tbs. light brown sugar

Position a rack in the center of the oven and heat the oven to 400°F. Line a baking sheet with parchment or a nonstick liner. Put the flour, brown sugar, baking powder, salt, and nutmeg in a food processor fitted with a steel blade. Pulse briefly to blend. Cut the butter into small pieces and a...

View full recipe at Fine Cooking


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