Peach Shortcake


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.


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 ..

  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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