Honeyed Bourbon Peach Shortcake
Heather Wolf
Sweet, bourbon-soaked peaches are piled on a buttery shortcake biscuit and topped with a dollop of homemade whipped cream for this Southern summertime classic. Make your fresh peaches proud with this boozy, from-scratch shortcake recipe that comes together with just a few simple ingredients.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Marinate 10 minutes mins
Total Time 40 minutes mins
Course Cakes and Cupcakes
Cuisine American
Drop biscuits
- 8 Tbsp unsalted butter melted
- 2 cups all-purpose flour unbleached
- 1 Tbsp baking powder
- 2 tsp granulated sugar
- 1/2 tsp sea salt fine
- 3/4 cup buttermilk plus extra for brushing
Honeyed bourbon peaches
- 1/4 cup honey
- 1 tsp vanilla pure
- 1 pinch sea salt fine
- 2 Tbsp bourbon
- 3 ripe peaches sliced
Whipped cream
- 1 cup heavy cream cold
- 2 Tbsp granulated sugar
Drop biscuits
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Cut butter into cubes and melt in the microwave in a microwave safe bowl.
Combine flour, baking powder, sugar and salt in a mixing bowl. Whisk until combined.
Add buttermilk and melted butter. Stir with a spoon until flour is just moistened.
Drop biscuit dough by heaping tablespoons onto baking sheet and brush with buttermilk.
Bake 8 to 11 minutes or until biscuits are golden brown.
Cool slightly before assembling shortcakes.
Honeyed bourbon peaches
Heat honey, vanilla and sea salt in a saucepan over medium heat until mixture reaches a boil.
Remove saucepan from heat and stir in bourbon.
Wash, pit and slice peaches then place in a glass bowl.
Pour warm honeyed bourbon sauce over peaches and marinate for 10 minutes.
Assembly
Split biscuits in half horizontally with a serrated knife.
Spoon an equal amount of honeyed bourbon peaches on each biscuit bottom.
Add a big dollop of whipped cream to peaches.
Crown with top halves of biscuits. Garnish with peach slices and serve with remaining whipped cream.
Keyword biscuit, bourbon, dessert, peach, shortcake, sweet