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Heather Wolf

Honeyed Bourbon Peach Shortcake

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinate 10 minutes
Total Time 40 minutes
Servings: 6
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

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

Method
 

Drop biscuits
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Cut butter into cubes and melt in the microwave in a microwave safe bowl.
  3. Combine flour, baking powder, sugar and salt in a mixing bowl. Whisk until combined.
  4. Add buttermilk and melted butter. Stir with a spoon until flour is just moistened.
  5. Drop biscuit dough by heaping tablespoons onto baking sheet and brush with buttermilk.
  6. Bake 8 to 11 minutes or until biscuits are golden brown.
  7. Cool slightly before assembling shortcakes.
Honeyed bourbon peaches
  1. Heat honey, vanilla and sea salt in a saucepan over medium heat until mixture reaches a boil.
  2. Remove saucepan from heat and stir in bourbon.
  3. Wash, pit and slice peaches then place in a glass bowl.
  4. Pour warm honeyed bourbon sauce over peaches and marinate for 10 minutes.
Whipped cream
  1. Whip heavy cream and sugar together in a cold metal bowl until stiff peaks form.
Assembly
  1. Split biscuits in half horizontally with a serrated knife.
  2. Spoon an equal amount of honeyed bourbon peaches on each biscuit bottom.
  3. Add a big dollop of whipped cream to peaches.
  4. Crown with top halves of biscuits. Garnish with peach slices and serve with remaining whipped cream.