Grilled Peach and Ice Cream Shortcakes
Meet your new favorite summer peach dessert! You'll love these sweet biscuits topped with juicy peaches and either vanilla ice cream or whipped cream.
Ingredients
For the biscuit shortcakes:
- 3 cups (360 grams) all-purpose flour
- 3 tablespoons granulated sugar , divided
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) salted butter , cold and cut into cubes
- 1 ¼ cup (310 grams) buttermilk , cold (plus additional for brushing the shortcakes)
- ¼ teaspoon ground cinnamon
For the peaches:
- 1 lb (455 grams) fresh peaches , sliced (about 5-6 medium)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract or vanilla bean paste
- ⅛ teaspoon ground cinnamon (optional)
To assemble:
- 1 quart (950 grams) vanilla ice cream (or homemade whipped cream, see Notes)
Equipment
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat (I prefer to use a 9x13 quarter sheet pan, baking the shortcakes close together keeps them soft).
- In a bowl combine the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.
- Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining ¼ cup buttermilk as needed to bring the dough together. Do not overmix or biscuits won't rise properly, stop mixing when all dry bits are incorporated, I usually do my final mixing on my counter using my hands.
- Shape into a large rectangle about 1 inch thick, then cut into 12 biscuits (cut 3 tall by 4 wide). Brush tops with more buttermilk. Make cinnamon sugar using remaining 1 tablespoon of sugar and cinnamon, then sprinkle over the top.
- Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.
- Slice peaches and toss with sugar, vanilla, and cinnamon (if using). Let sit for 10-20 minutes until juicy.
- Let ice cream soften, then scoop about ⅓ cup-sized portions onto halved biscuits and top with peaches. Serve immediately.
Notes
- How to make this ahead of time. For best results, shortcakes should be baked the day-of. If you want to prep them ahead of time, freeze unbaked shortcakes on a lined sheet pan covered in plastic wrap for up to 3 days. Bake from frozen, adding a minute or two to baking time. Then prep peaches and scoop ice cream when ready to serve!
- You can use ice cream or whipped cream, per your preference. To make homemade whipped cream, combine 1 ½ cup heavy whipping cream, 1 teaspoon vanilla extract and 2-3 tablespoons granulated sugar and beat with an electric mixer to medium peaks (find my full recipe for homemade whipped cream here).
Calories: 393kcal, Carbohydrates: 52g, Protein: 7g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 299mg, Potassium: 374mg, Fiber: 2g, Sugar: 25g, Vitamin A: 733IU, Vitamin C: 2mg, Calcium: 182mg, Iron: 2mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
