Peaches And Cream Shortcakes With Cornmeal-Orange Biscuits

Recipe Ingredients

		Biscuits
1/4 cup	49g / 1.7oz	Sugar
1 1/2 teaspoons	7.5ml	Grated orange peel
1 1/2 cups	93g / 3.3oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
3 tablespoons	45ml	Golden brown sugar - (packed)
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/4" pieces
2/3 cup	157ml	Whole milk - or more if needed
		Filling
2 lbs	908g / 32oz	Peaches - peeled, pitted,
		And cut into 1/2"-thick slices
1/3 cup	65g / 2.3oz	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
1 cup	237ml	Chilled whipping cream
3 tablespoons	45ml	Powdered sugar

Recipe Instructions

For Biscuits: Preheat oven to 400 degrees. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.

Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.

Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)

For Filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.

Using electric mixer, beat cream and sugar in medium bowl until peaks form.

Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.

This recipe yields 8 servings.

Test-kitchen tip: If parchment paper is difficult to find, you can butter and flour the baking sheet instead.

Source:
Bon Appetit, July 2003

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