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Gallery Peaches with Cornmeal Shortcakes Recipe Summary prep: 15 mins total: 1 hr Servings: 6
Ingredients Ingredient Checklist 1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2 tablespoons granulated sugar, plus more for sprinkling 1/2 cup (1 stick) cold unsalted butter 1 cup buttermilk, plus more for brushing 1 cup cold heavy cream 2 tablespoons confectioners’ sugar 1 1/2 pounds peaches, halved, pitted, and cut into 1/4-inch slices (5 cups) 5 ounces blueberries (3/4 cup)
Cook’s Notes Be flexible with the fruit in all these desserts. Use peaches in place of nectarines, or a mixture. Store plain shortcakes, tightly wrapped in plastic, up to 2 days.
Gallery Peaches with Cornmeal Shortcakes
Recipe Summary prep: 15 mins total: 1 hr Servings: 6
Gallery
Peaches with Cornmeal Shortcakes
Peaches with Cornmeal Shortcakes
Peaches with Cornmeal Shortcakes
Recipe Summary prep: 15 mins total: 1 hr Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 6
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 6
6
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting 1/2 cup yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2 tablespoons granulated sugar, plus more for sprinkling 1/2 cup (1 stick) cold unsalted butter 1 cup buttermilk, plus more for brushing 1 cup cold heavy cream 2 tablespoons confectioners’ sugar 1 1/2 pounds peaches, halved, pitted, and cut into 1/4-inch slices (5 cups) 5 ounces blueberries (3/4 cup)
Directions
Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough to a 3/4-inch-thick rectangle. Cut into 6 squares (or rectangles).
Place dough squares, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, 17 to 20 minutes. Let cool completely on a wire rack.
In a medium bowl, using an electric mixer, beat cream and confectioners’ sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves.
Cook’s Notes Be flexible with the fruit in all these desserts. Use peaches in place of nectarines, or a mixture. Store plain shortcakes, tightly wrapped in plastic, up to 2 days.
Cook’s Notes
Be flexible with the fruit in all these desserts. Use peaches in place of nectarines, or a mixture. Store plain shortcakes, tightly wrapped in plastic, up to 2 days.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 1 star values: 0
All Reviews for Peaches with Cornmeal Shortcakes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peaches with Cornmeal Shortcakes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
