Peaches are everywhere right now y’all, so let’s put them to good use! I took my love for homemade biscuits (Big Mama made them every single day) and turned it into a peach shortcake recipe that’s as easy as it is good. Slice up those peaches, toss them with a little sugar and OJ, then stuff the biscuits and pile on whipped cream. I even made these on the Today Show boos, and folks couldn’t get enough!
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PRO TIP: Don’t be fooled by a pretty blush, boos. Knowing how to tell when peaches are ripe takes more than that! Ripe peaches have a warm yellow undertone with no green, feel firm but not hard, and smell lightly sweet. That’s how you’ll snag the best ones for your fresh peach shortcake.
Peach Shortcake Recipe
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Ingredients
For the Shortcake Biscuits
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 3/4 cup unsalted butter very cold cut into cubes
- 1 1/3 cup sour cream cold
- 1 tbs pure vanilla extract
- 1 large egg plus 1 tsp water whisked together
- Turbinado Sugar for garnish
- Whipped Cream for serving
For the Peaches
- 4 cups ripe peach slices 8-9 medium peaches
- 1/3 cup light brown sugar
- 2 tbsp orange juice
Instructions
For the Shortcake Biscuits
- Preheat oven to 400 degrees and line a baking pan with parchment paper.
- Add flour, sugar, baking soda and salt to bowl of a food processor. Pulse a few times to combine. Add butter cubes to flour mixture and pulse until small and medium sized crumbs form.
- Lastly add sour cream and vanilla and pulse until it is just combined.
- Turn biscuit dough out onto floured board and knead just to combine everything but do not overmix.
- Press the dough out with your hands to about 1 to 1 1/2 inches thickness and cut using a round biscuit cutter. Next place the biscuits on the parchment paper lined baking pan and refrigerate for 20-25 minutes.
- Just before baking, brush the tops of the biscuits with egg wash and sprinkle with turbinado sugar.
- Bake shortcake biscuits for 16-19 minutes or until golden brown. Remove from oven and allow to cool completely.
For the Peaches
- Add peaches to a medium sized bowl. Sprinkle sugar and pour orange juice over peaches and toss together.
- Allow peaches to sit for 15-20 minutes or until juices develop.
To Assemble Shortcakes
- Cut completely cooled biscuits in half horizontally. Add peaches to bottoms of each biscuit and top with whipped cream. Add biscuit tops then add a few berries and whipped cream to top of biscuit and serve.
Video
Notes
- Room Temp: Keep baked biscuits in an airtight container on the counter for up to 3 days.
- Fridge: Store the peaches and whipped cream separately in airtight containers in the fridge for up to 3 days.
- Freezer: You can freeze the unbaked biscuit dough for up to 2 months. When ready, bake straight from frozen (adding a few more minutes to the bake time), and assemble with the peaches and whipped cream.
Nutrition
Recipe Tips
- Test your baking soda. Add a little to hot water with vinegar. If it fizzes, it’s good.
- Keep your butter cold. If it starts getting soft, put it back in the fridge so your biscuits stay flaky.
- Don’t overwork the dough, boos. Mix until everything just comes together and you can still see pieces of butter.
- Chill the dough for 15-20 minutes if your kitchen runs warm. It keeps the butter firm and helps your biscuits hold their shape.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
You can cut the butter into the flour by hand using a pastry cutter or two forks.
Nope, that’s up to you boos.
Fresh is best for this peach shortcake recipe, but frozen works. Just thaw and drain them well. I don’t suggest canned boos, they’re usually too soft.
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I cant wait to try these. Im making them for my sister’s birthday. Can these be made a day in advance, or are they best the day of?
Wow! These are amazing! My dough was a little dry so I added some a little milk and they turned out perfect! Delicious with the peaches and whipped cream – yum yum! I’m saving this recipe and sharing it with everyone I know!
Wow! These shortcake biscuits baked up like a dream!! So fluffy and light! Absolutely amazing 🙂