SERVES 6
If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. This recipe works well with any peaches, regardless of quality. You can substitute ½ cup low-fat yogurt mixed with 3 tablespoons of milk for the buttermilk, if desired. Orange juice or orange liqueur can be used in place of the peach schnapps. See the sidebar that follows the recipe.
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FRUIT |
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2 |
pounds peaches, peeled, halved, pitted, and cut into ¼-inch wedges |
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6 |
tablespoons sugar |
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2 |
tablespoons peach schnapps |
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BISCUITS |
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2 |
cups (10 ounces) all-purpose flour |
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2 |
tablespoons sugar |
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2 |
teaspoons baking powder |
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¾ |
teaspoon salt |
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⅔ |
cup buttermilk, chilled |
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1 |
large egg |
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8 |
tablespoons unsalted butter, melted and cooled |
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WHIPPED CREAM |
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½ |
cup heavy cream, chilled |
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1 |
tablespoon sugar |
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½ |
teaspoon vanilla extract |
1. FOR THE FRUIT: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl. Let sit for 30 minutes. Toss remaining peaches with remaining 2 tablespoons sugar and schnapps in medium bowl. Microwave until peaches are bubbling, about 1 to 1½ minutes, stirring twice. Using potato masher, crush peaches into coarse pulp. Let sit for 30 minutes.
2. FOR THE BISCUITS: Meanwhile, adjust oven rack to middle position and heat oven to 475 degrees. Line baking sheet with parchment paper. Whisk flour, 1 tablespoon sugar, baking powder, and salt together in large bowl. Whisk buttermilk and egg together in bowl; add melted butter and stir until butter forms small clumps.
3. Add buttermilk mixture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue to stir vigorously for 30 seconds. Using greased ⅓-cup measure, portion dough onto prepared baking sheet to create 6 biscuits, spaced about 1½ inches apart. Sprinkle remaining 1 tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool, about 15 minutes. (Cooled biscuits can be stored at room temperature for up to 1 day. Reheat in 350-degree oven for 3 to 5 minutes before assembling.)
4. FOR THE WHIPPED CREAM: Using stand mixer fitted with whisk, whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
5. To assemble, split each biscuit in half and place bottoms on individual plates. Spoon portion of crushed peach mixture over each bottom, followed by peach slices and juice. Dollop each shortcake with 2 tablespoons whipped cream, cap with biscuit tops, and dollop with remaining whipped cream. Serve immediately.