Shortcakes with Cream



  • 6 fresh peaches, sliced
  • 1/3 cup peach schnapps
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar
  • 1/4 cup loosely packed fresh mint leaves, torn
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 6 refrigerated jumbo biscuits (from a 16.3-oz. can)
  • 1 large egg, lightly beaten
  • 3 teaspoons Demerara sugar

How to Make It

Step 1


Stir together first 7 ingredients in a medium bowl. Cover and let stand 1 hour, stirring occasionally.

Step 2

Beat heavy cream at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Cover and chill until ready to use.

Step 3

Place biscuits on a baking sheet, and brush with egg. Sprinkle Demerara sugar over biscuits, and bake according to package directions.

Step 4

Split biscuits, and place bottom halves on individual plates. Spoon whipped cream over each biscuit, and top with peach slices and remaining biscuit half. Serve immediately.

Step 5

Note: We tested with Pillsbury Grands Homemade Buttermilk Refrigerated Biscuits.

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