Peach Bourbon Shortcake
Servings 6
Ingredients
Cornmeal biscuits
- 1 ½ cups all-purpose flour (222 grams)
- ½ cup yellow cornmeal (78 grams)
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup granulated sugar (50 grams)
- ½ cup cold butterplus extra for brushing cut into small pieces (113 grams)
- ⅔ cup buttermilk, plus extra for brushing (167 ml)
- 1 tablespoon coarse sugar
Marinated peaches
- 2 cups sliced peaches (10 ounces, about 2-3 peaches)
- 1 tablespoon honey
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- pinch of sea salt
Whipped cream cheese
- 4 ounces cream cheese, softened at room temperature
- ¼ cup powdered sugar (33 grams)
- 1 tablespoon milk
- ½ cup heavy cream (125 ml)
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Make the cornmeal biscuits. Combine all-purpose flour with yellow cornmeal, baking powder, baking soda, salt, and sugar. Cut in butter with a pastry cutter or with your hands until the butter is fully incorporated and mixture resembles coarse sand. Slowly add buttermilk, mixing continuously until dough comes together. Wrap in plastic wrap and chill in freezer for 20 minutes.
- Dust a clean work counter with flour. Roll out dough until it's ¼-inch thick. Fold dough in half roll out the dough again until it's ½-inch-thick. Cut into 6 biscuits and transfer to baking sheet. Brush tops with buttermilk and sprinkle coarse sugar on top. Bake for 15 minutes or until golden brown. Remove from the oven and let cool.
- Meanwhile, marinate peaches. Slice enough peaches to make 2 cups, about 2-3 peaches. Gently toss with honey, bourbon, vanilla, and a pinch of sea salt. Let sit for 20 minutes.
- Whip softened cream cheese with powdered sugar and milk until well combined. Whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture and until well combined.
- Slice biscuits in half and top with whipped cream cheese and bourbon peaches. Serve immediately.