Cornmeal Shortcakes with Peaches & Cream

May 9, 2010 / By Foodland
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Cornmeal Shortcakes with Peaches & Cream

A wonderful way to celebrate peach season
Course Dessert
Servings 6 Servings

Ingredients  

  • Cornmeal Shortcakes
  • 1 1/2 cups all purpose flour (you will need extra flour when you roll out the dough)
  • 0.5 cup sugar (you will need extra sugar to sprinkle on top of biscuits)
  • 1 teaspoon Baking Powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon Salt
  • 0.5 cup yellow cornmeal
  • 8 tablespoons butter, unsalted (1 stick), cut into 1/2" cubes
  • 0.5 cup buttermilk (you will need extra buttermilk to brush on top of the dough)
  • Peaches
  • 6 peaches, ripe, peeled and sliced
  • 0.5 cup sugar
  • 0.25 teaspoon cinnamon
  • Whipped Cream
  • 1 cup heavy cream
  • 0.5 cup sugar
  • 0.5 teaspoon vanilla extract

Instructions 

Shortcake
  1. Preheat oven to 350°.
  2. Sift all dry ingredients for the shortcake together except cornmeal.
  3. Add the cornmeal to the sifted dry ingredients and blend well.
  4. Add in the butter and blend until a coarse meal is formed.
  5. Add in the buttermilk and blend only until a dough is formed, it should still be crumbly.
  6. Do not over mix or the biscuits will be tough.
  7. Turn the dough onto a well floured table and gently press flat to about 1" thick.
  8. Dust the top of the dough with flour.
  9. Roll the dough to about 3/4" thick using a rolling pin.
  10. Cut into 3" rounds with a biscuit cutter.
  11. Place the biscuits onto a non-stick baking sheet or line it with wax paper.
  12. Brush the tops with buttermilk and sprinkle with sugar.
  13. Bake for 15 minutes or until golden brown.
  14. Let the biscuits cool completely and store in an air tight container.
Peaches
  1. Toss the peach sliced with the sugar and cinnamon.
  2. Let the peach mixture sit for 15 minutes until the peaches start to release juice.
  3. Toss again to ensure the sugar and cinnamon are evenly distributed.
Whipped Cream
  1. Whip the heavy cream until soft peaks form.
  2. Add in the sugar and vanilla and whip to stiff peaks.
Plating
  1. Cut the biscuits in half.
  2. Place the bottom on a plate cut side up.
  3. Spoon some of the peach slices with juice onto the biscuit.
  4. Dollop some whipped cream on the peaches.
  5. Top with the biscuit top.
  6. Garnish with whipped cream and some nice peach slices.
  7. Mint is optional.
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