Brown Sugar Peach Shortcake Recipe
Brown Sugar Peach Shortcake Recipe - Buttery flaky shortcake biscuits get topped with brown sugar soaked ripe peaches and fluffy whipped cream for the ultimate summer delight.
Prep Time20 minutes mins
Cook Time20 minutes mins
Cooling time20 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Southern
Servings: 8 people
Calories: 500kcal
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
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 inch 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.
Calories: 500kcal | Carbohydrates: 60g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 649mg | Potassium: 283mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1060IU | Vitamin C: 7.6mg | Calcium: 70mg | Iron: 2.6mg