Monday, May 16, 2011

Down Home Peach Shortcake with Cinnamon Biscuits

Yield about 12 biscuits
Preparation Time: 20 minutes

8 medium peaches, peeled and sliced, about 8 cups
Juice of 1 medium orange (about 1/3 cup)
Zest of 1 medium orange (about 2 tablespoons)
¼ cup granulated sugar
½ cup water

1 cup granulated sugar
2 cups all-purpose flour
2 cups cake flour
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¾ cup butter (1 ½ stick), chilled, cut into pieces
2 large eggs, beaten
1 cup sour cream

2 tablespoons granulated sugar
1 teaspoon cinnamon

Vanilla ice cream
Whipped cream
1. Place the peach slices, orange juice, orange zest, ¼ cup sugar and water in a bowl. Toss. Cover and chill for at least one hour or overnight.
Preheat oven to 400 degrees.
2. Combine 1 cup granulated sugar, flour, cake flour, baking powder, salt, cinnamon and baking soda in the bowl of a food processor.
3. Add the butter pieces and pulse until the mixture resembles course crumbs.
4. Reserve 1 tablespoon of the beaten eggs in a small bowl.
5. Add the remaining eggs and the sour cream to the bowl. Pulse until the mixture comes together to form dough.
6. Pour out the dough to a lightly floured surface. Gently knead the dough until it just holds together. (Do not over work the dough or the biscuits will be tough).
7. Roll out the dough to 1-inch thickness. Cut out 3-inch rounds with a biscuit cutter dipped in flour.
8. Place biscuits on a Silpat lined baking sheet. Brush the tops of the biscuits with the reserved beaten egg.
9. Combine 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle the tops of the biscuits with this mixture. Bake for 15 to 18 minutes or until golden brown.
10. Slice warm biscuits in half horizontally. Place a bottom half into a shallow bowl. Top with a scoop of vanilla ice cream. Top ice cream with peaches and a drizzle of the juices. Top peaches with the top half of the biscuit. Add another layer of peaches and juice. Top with a generous dollop of whipped cream.

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