Fresh peaches and whipped cream combine in this delicious peaches and cream shortcake, the perfect summer dessert when peaches are in season.
- 1 cup all-purpose flour
- 5 ½ teaspoons white sugar, divided
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons cold butter, cubed
- ½ cup milk
- 1 tablespoon milk
- ¼ teaspoon ground cinnamon
- ⅓ cup water
- 2 tablespoons white sugar
- 1 teaspoon cornstarch
- ⅛ teaspoon ground cinnamon
- 4 peaches, sliced
- ¾ cup heavy cream
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.