Grilling the peaches and drizzling them with maple syrup before sandwiching them between a homemade biscuit and a scoop of ice cream is another fun twist.
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Total Time 50 minutesmins
Servings 6servings
Calories 495
Author Annalise Sandberg
Ingredients
For the biscuits:
2cupsall-purpose flour
1tablespoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¼cupgranulated sugar
6tablespoonsunsalted butter, cold and cut into cubes
⅔cupbuttermilk, cold
1large egg + 1 teaspoon water, for egg wash
For the shortcakes:
4peaches, ripe but firm
2tablespoonsbutter, melted
2tablespoonsmaple syrup
4-6scoops vanilla ice cream
Instructions
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.