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Peach Shortcake



Shortcake Biscuits

  • 2 cups flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick cold butter
  • 1 egg (beaten)
  • 2/3 cup evaporated milk

Peach Topping

  • 3 cups fresh or frozen peaches (peeled and cut into slices)
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 2 tablespoons of granulated sugar
  • Squeeze of lemon juice (I actually used one drop of Young Living lemon essential oil!)


Shortcake Biscuits

  1. Preheat your oven to 425*.
  2. In a large bowl, combine flour, sugar, baking powder and salt.
  3. Use a pastry cutter or two forks to cut in the butter until your mixture resembles coarse crumbs.
  4. In a small bowl, combine the beaten egg and the evaporated milk.
  5. Add the wet mixture all at once to your bowl of dry ingredients and stir just enough to moisten.
  6. If you want to make individual biscuits, spoon the batter onto your lightly sprayed baking sheet. (You should get about 10 biscuits.)
  7. If you want one large biscuit (like the one pictured), spread the batter into a 8 inch or 9 inch baking pan sprayed lightly with baking spray.
  8. Bake just until lightly browned and if you bake one large biscuit, use a toothpick to test for doneness.

Peach Topping

  1. Simmer all ingredients in a sauce pan, stirring occasionally until thickened.
  2. Just before serving, place large biscuit on a serving tray or cake stand (or split individual biscuits in a bowl) and top with peach topping. Finish with a dollop of whipped cream or vanilla ice cream and sprinkle with cinnamon.