Peaches Cream Shortcakes Food

PEACHES AND CREAM SKILLET SHORTCAKE

Steps:

• Preheat oven to 350 degrees F
• In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
• In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
• Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.

PEACHES 'N CREAM SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
• Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
• Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
• Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
• Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
• Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
• Whip heavy cream in a bowl until stiff peaks form.
• Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.

PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS

Steps:

• For biscuits: Preheat oven to 400°F.
• 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.

PEACHES & CREAM SHORTCAKES

Steps:

• Heat oven to 350 degrees.
• Line a baking sheet with parchment paper or nonstick foil.
• You will also need a 2 3/4 inch biscuit cutter.
• For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
• Add butter, cut in with a pastry blender until coarse crumbs form.
• Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
• On a lightly floured surface, knead gently 1 or 2 times.
• With floured rolling pin, roll out dough to 3/4 inch thick.
• Cut 12 rounds with floured cutter.
• Reroll; cut scraps.
• Transfer to a prepared baking sheet, 2 inches apart.
• Brush tops with 2 T cream; dust with sugar.
• Bake 30 minutes or until golden brown.
• Cool on rack.
• For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
• Remove from heat; cool 5 minutes.
• Discard thyme sprigs; stir in peach wedges.
• Cool to room temperature.
• To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
• Split shortcakes horizontally; place 1 bottom on each serving plate.
• Spoon on peach mixture; top with whipped cream.
• Replace shortcake tops.