Peach Shortcake with Whipped Cream Biscuits @LucyBurdette #recipe

LUCY BURDETTE: I had some whipped cream left over in my refrigerator from a fancy chicken salad I made earlier this week--whipped cream not whipping cream. I had the urge for a peach shortcake because the peaches are so heavenly this year. (Yes, one more peach recipe!) This strawberry shortcake recipe from Alice Medrich promised quick and easy biscuits, using heavy cream and milk. I simply substituted my whipped cream for those ingredients.


Peach shortcake



1 cup all-purpose unbleached flour

1 1/4 teaspoons baking powder (I used low-sodium)

1/4 teaspoon salt

1/2 cup plus 2 tablespoons whipped cream

Sugar for sprinkling



4 large peaches

1 tablespoon sugar

More whipped cream


Preheat the oven to 450°F. Line a baking sheet with 3 layers of parchment paper—the oven is hot and the bottoms can burn otherwise. 

Whisk the flour, baking powder, and salt in a bowl. Make a well in the center and pour in the whipped cream. Using a soft spatula, gently push the flour mixture into the whipped cream, mixing until it's moistened. If it still looks loose and dry, you can add more whipped cream or a little milk. 

Divide into four balls, settle these on the parchment paper, and sprinkle with sugar. Bake for 14 minutes or so, turning the sheet halfway through. Watch to be sure the bottoms don’t burn.

While these are baking, peel and slice the peaches into a second bowl. Sprinkle a tablespoon or so of sugar and mix. When the biscuits are done and cool enough to eat, split them in half, pile peaches on top, and garnish with more whipped cream.

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."

—Booklist



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