Grilled peaches drizzled with maple syrup, creamy vanilla cream, and homemade buttermilk biscuits all come together to make one fun summertime shortcake!
This recipe was developed in partnership with Go Bold With Butter.
Why should strawberries be the only one to have all the shortcake fun? I crave the combination of fresh fruit, cream, and biscuits long after strawberry season has come and gone. It’s the perfect light and easy summer dessert, especially for barbecues and potlucks. Plus, there’s the added bonus that you can make it ahead of time and have it all ready to go for easy entertaining.
These shortcakes start with fresh ripe peaches, one of my most favorite things about summer. They get seared on the grill for just a few minutes to bring out their juices and caramelize them a little bit. Off the grill I like to drizzle the peaches with a little bit of maple syrup, just to give it a little extra wow.
You could just stop there and have a wonderful treat, no doubt, but I’m not often the sort of gal to just leave dessert be. And so this shortcake was born, with slightly sweet buttermilk biscuits and ice cream as a fun change up from whipped cream.
And this is just one example of how sometimes it pays to not leave things alone, because this is one dessert I can’t wait to enjoy again and again while peaches are still in season. Long live summer!
Grilled Peach and Ice Cream Shortcakes
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, cold and cut into cubes
- 2/3 cup buttermilk, cold
- 1 large egg + 1 teaspoon water, for egg wash
For the shortcakes:
- 4 peaches, ripe but firm
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
- 4-6 scoops vanilla ice cream
- Preheat oven to 400°F. Line sheet pan with parchment paper or butter well.
- In medium bowl, combine flour, baking powder, baking soda, salt and sugar. Add cold cubed butter and cut into dry ingredients with pastry blender until butter is size of small peas. Add buttermilk and mix until dough begins to come together. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Do not over handle.
- Pat dough to about 1 inch thick. Use 3- or 4-inch round cutter to cut dough. Place rounds on prepared sheet pan. Brush with egg wash. Bake until golden, about 15-20 minutes.
- Preheat grill to medium low heat. Halve peaches and remove pits. Brush with melted butter and place cut side-down onto the grill. Grill about 3-4 minutes until peaches have grill marks and have softened somewhat. Transfer peaches to plate and drizzle with maple syrup.
- To serve shortcakes, slice biscuits in half. Top with ice cream and grilled peaches.
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Disclaimer: I am a proud paid contributing blogger with goboldwithbutter.com. All opinions remain 100% my own, as always.