Last Updated on July 6, 2021
Sweet, caramelized grilled peaches…tall, buttery biscuits…and thick, decadent whipped cream.
Are you drooling yet? You might never go back to the strawberry version of this summer dessert!
- 6 peaches halved and pitted
- ¼ cup pure cane sugar
- 3 cups all-purpose flour
- 3 tablespoon pure cane sugar
- 3 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 4 ounces cold unsalted butter diced into small cubes
- 1½ cup buttermilk
- 3 tablespoon whole milk for brushing on shortcake before baking
- ¼ cup turbinado sugar or sanding sugar for sprinkling on shortcake before baking
- 2 cups heavy cream
- 2 tablespoons confectioners sugar
- 2 teaspoon pure vanilla extract
- Place peaches (flesh-side down) on hot side of grill. Grill uncovered for 5 minutes if peaches are firm and 3 minutes for softer peaches.
- After grilling, slice each peach half into 6 individual slices, place in mixing bowl with sugar and toss. Set aside and rest to allow development of natural peach juices.
- Place heavy cream in mixing bowl. Whip with hand mixer until soft peaks form.
- Add confectioners sugar and vanilla extract, and continue to whip until thick. Refrigerate until ready to use.
- Preheat oven to 425°F.
- Sift together flour, sugar, baking powder, salt, baking soda in large mixing bowl.
- Add cold butter cubes to flour mixture. Blend in butter with pastry cutter or fingers until it resembles coarse meal.
- Add buttermilk and mix until dough just begins to come together.
- Place dough on well-floured surface and gently knead. Pat out dough to ½” thick disc. Make sure hands and surface stay floured, as this will be a soft dough.
- Punch out 8 shortcakes with a 3” round cutter. This will be done in two batches.
- Place shortcakes on baking sheet with silicone baking mat.
- Brush with whole milk and sprinkle with turbinado sugar or sanding sugar.
- Bake for 12-15 minutes. Let cool to room temperature.
- Once cool, split open shortcake and top with grilled peach slices and whipped cream. Enjoy! Shortcakes are best eaten the day of baking.
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.