Locally grown peach season is over but the memory of the sweet taste will remain with us until next year. We had the most delicious peaches this season from Bauman Orchards; bright, juicy and perfect for my favorite recipe that I would like to share with you. I love to serve fresh peach shortcake to my unsuspecting guests in the morning. Someone always asks “shortcake for breakfast?” My answer is “we always begin with dessert”. When this is served to our overnight guests, talking ceases and we begin to hear oohs and aahs. Those are the sounds we love to hear in the kitchen.
In reality this dish is prepared with healthy breakfast ingredients – well sort of. I take fresh soft, but not squishy, peaches and slice very thin. Toss in a little sugar and a shake or two of good cinnamon; let sit until ready to plate, about 1 hour or so. To serve, slice biscuits in half, place 8 – 10 peach slices on top of the bottom layer, scoop a nice size dollop of vanilla yogurt on top of the peaches and cover with the top of the biscuit. Dust with powdered sugar and garnish with fresh mint, reapberries or red strawberries for a beautiful presentation.
I have included my recipe for buttermilk biscuits. So be prepared for next seasons peaches to serve to your family and friends for your own rave reviews. And why not plan a visit to Whispering Pines during peach season and I’ll make them for you. Do you have a favorite peach recipe?
3 c. flour
2 T. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3/4 c. chilled butter, cut into 1/4 inch pieces
1 c. buttermilk
Preheat oven to 425. Place all dry ingredients in food processor and pulse a few times to combine. Drop in the chilled butter and pulse 10-12 times until mixture resembles coarse meal. Add buttermilk and pulse until moistened, about 10-12 times. Do not over mix. Drop biscuits onto ungreased baking sheet. Bake until golden brown, about 12-15 minutes. Makes 12 delicious biscuits.
Hope to see you soon,
Whispering Pines Bed & Breakfast