Peach Shortcake

peach-shortcake-002

I used home-canned peaches for this recipe today, but by all means use fresh ripe peaches, sliced and sprinkled with a little bit of sugar if they’re in season.  These biscuits have cornmeal in them, which I find to be very yummy when combined with peaches, as you can see from my recipe for Johnnycake Peach Cobbler

Cornmeal Buttermilk Biscuits

  • 1 1/2 cup flour
  • 3/4 cup yellow cornmeal
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 stick cold butter, diced
  • 1 egg
  • 1/2 cup buttermilk
  • 2 Tbsp honey

Preheat oven to 425°F.  Combine the dry ingredients in a large bowl.  Use your fingers to blend in the butter.  Combine the egg, buttermilk and honey, then add to the flour mixture.  Form into 6-8 biscuits and bake for 12-15 minutes or until golden.

Sweetened Whipped Cream

  • 1 cup heavy cream
  • 1 tsp sugar
  • 1/2 tsp vanilla

Make the whipped cream by beating the heavy cream, sugar and vanilla until peaks form. 

Split open the warm biscuits, top with peaches and sweetened whipped cream.

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5 Comments

Filed under Food, Local Agriculture, Recipes, Sustainable Living, What's for Supper?

5 responses to “Peach Shortcake

  1. Sounds great! I even have some local cornmeal and hadn’t come up with any uses for it except cornbread. I’ll have to try this one out.

  2. Rob

    Abbie I am gonna get fat (fatter) reading your blog.

  3. limeandlemon

    sounds delicious .. Laila .. http://limeandlemon.wordpress.com/

  4. Jena- You should try these biscuits. How lucky you are to have local cornmeal! I had a toasted biscuit for breakfast with strawberry jam and it was so good!

    Rob- I’ll take that as a compliment.

    Laila- Thanks and welcome!

  5. Rob

    It was intended as a compliment Abbie. All your recipes look so delicous!!!

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