The Lady’s Peach Shortcake
By Paula DeenJUMP TO RECIPE
- 4 cups biscuit mix
- 2 1/2 cup divided sugar
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 1/2 teaspoons almond flavoring
- 6 peaches
- 1 teaspoon fruit preservative
- 2 cups heavy whipping cream
- for serving, optional vanilla ice cream
- sprigs for garnish, optional fresh mint
Preheat oven to 400º.
To make the shortcakes, mix the biscuit mix, 1/2 cup sugar, milk, butter and almond flavoring in a medium size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.
Peel, core and slice the peaches. Immediately sprinkle with fruit preservative to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir 1 1/2 cups sugar into the peaches, cover and refrigerate until ready to use.
In a large mixing bowl or mixer, combine the heavy cream and 1/2 cup sugar, and whip until peaks start to form.
To serve, split the biscuit in 1/2 and place bottom 1/2 on a plate. Top with 1 scoop of 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.