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Old Fashioned Peach Shortcake

A delicious summer dessert made from scratch!

Course Dessert
Cuisine American
Keyword peach shortcake, summer dessert
Prep Time 40 minutes
Cook Time 14 minutes
Total Time 54 minutes
Servings 10 servings

Ingredients

The Shortcake:

  • 3 cups all purpose flour or bread flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 6 tablespoons cold butter cut into small cubes (must be cold or you won't get that flaky texture)
  • 1 1/4 cup buttermilk

The Whipped Cream and peaches

  • 1 pint whipping cream
  • 3 tablespoons  granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 5 fresh peaches, peeled and diced

Instructions

The Biscuits:

  1. In a bowl, whisk together the flour, salt, baking powder, and sugar. Add butter to bowl. Use a pastry cutter to work the butter into the flour mixture. This takes a few minutes. You want the butter cut into small pieces and the flour mixture to look like like a course meal with little pieces of butter visible

  2. Pour 1 cup buttermilk into butter and flour mixture and stir with a spoon until dough starts to come together. If dough seems dry, drizzle in more buttermilk and work the dough until it just comes together and is cohesive. Then use your hands to mix. Keep in mind that you may not need all the buttermilk. Be careful not to overwork dough.

  3. Dust a counter with flour and turn dough out onto the floured surface. Knead the dough ball for 30 seconds then flatten and shape dough into a rectangle. Use a rolling pin to roll to 3/4" thick. Fold the dough in thirds (like a piece of paper before you put it in an envelope) and then use the rolling pin to roll to 3/4" thick again, this will give you those flaky layers

  4. Cut as many biscuits as you can with biscuit cutter (or the rim of a drinking glass or jar). Then reshape the extra dough and cut again. You should have about ten biscuits (depending on the size of the biscuit cutter or gass rim you use)

  5. Place your biscuits on parchment covered cookie sheet. Chill in the fridge for 20 minutes.

    Preheat oven to 425 degrees and place oven rack in center of oven.

  6. Remove shortcakes from the fridge and brush the tops very lightly with buttermilk, then sprinkle with granulated sugar.

    Bake time depends on the size of your biscuit. Smaller biscuits (2-2 1/2") Bake for 10-12 minutes or until a little golden. Larger biscuits (3-3 1/2") bake for 12-14 minutes. Allow to cool.

The Whipped Cream and Peaches:

  1. While shortcakes bake, peel and dice peaches and make whipped cream.

    Pour cream into a fairly large bowl, add vanilla and sugar. Use a hand mixer on medium speed (or whisk by hand) until cream is fluffy and can hold a peak.

Putting it together:

  1. Use a fork to separate biscuits, spoon whipped cream and peaches onto bottom portion of the biscuit, add peaches, place the top portion of the biscuit on top, add a little whipped cream on top and place a couple of diced peaches on top, if desired. Serve!