Thursday, September 19, 2013

Peach Shortcake

We have a peach tree in our yard, and for the last 2 years, it actually has given us peaches.  The peaches are actually pretty good, too.  This year, both my sisters - separately - texted me and asked for peach shortcake.  They bought some peaches to supplement the 5 that came off our tree, so I made them one night after dinner.

The shortcakes are kind of more like muffins, but regardless they were delicious and they came together very quickly.  I was skeptical because they are made with Bisquick (when will I learn to stop doubting Bisquick!?), but they puff up nicely, and the almond extract really makes them a stellar part of this dessert.

The peaches from our tree actually ended up tasting the best!  They were so sweet and soft, whereas the grocery store ones were hard and not as juicy.  One note about peaches: the recipe calls for something weird called Fresh Fruit, which is a fruit preservative that keeps it from turning brown.  Instead, I dipped the peaches in a cup of water mixed with the juice from half a lemon.  You can't taste the lemon, and it kept the peaches looking perfect.

Do not for one second think you can use a can of whipped cream.  The homemade stuff just pulls this dessert together and raises it to a whole new level.  My family went wild over these.  Rachael and my mom said they were among the best desserts I ever made.  I think when peach season comes back around, these shortcakes will be on my list of things to make for my grateful family :)


Peach Shortcake
from Paula Deen on the Food Network

for shortcakes:
4 cups Bisquick
1/2 cup sugar
1 1/2 cup milk
2 tablespoons melted butter
1 1/2 teaspoons almond extract

for peaches:
6 peaches
1 teaspoon Fruit Fresh fruit preservative (or just dip the slices in a cup of water with a little lemon juice!)
splash warm water
1 1/2 cups sugar

for whipped cream:
2 cups heavy whipping cream
1/2 cup sugar

Optional toppings:
vanilla ice cream
mint sprigs


1) Preheat oven to 400 degrees.  To make the shortcakes, mix the Bisquick, sugar, milk, butter and almond flavoring in a medium size bowl and pour into 12 well-greased muffin tins.  Bake for 15-20 minutes until done and remove from oven.  Cool for 5 minutes and pop out of pans.

2) Peel, core and slice the peaches.  Immediately sprinkle with Fresh Fruit or dip slices in lemon water.  Add a splash of warm water to the peaches to moisten (I didn't need to after dipping them in the water). Stir the sugar into the peaches, cover, and refrigerate until ready to use.

3)  In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

4) To serve, split the biscuit in half and place the bottom half on a plate.  Top with 1 scoop vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit.  Ladle more fresh peaches on top and finish with a dollop of whipped cream.  Garnish with a mint sprig

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