Fruity Shortcake with Cornmeal-Orange Biscuits
I love stone fruit season! Peaches have been amazing at the farmer’s market and I’ve been eating at least two peaches a day. For dinner last weekend, I wanted to serve a dessert that would highlight these perfect peaches.
While the peaches & shortcake aren’t pictured as originally served (I don’t usually pause for good photos at restaurants or when we have guests over), I made deliciously not-too-dry and not-too-sweet shortcakes to go with fresh peaches and a little orange sugar. This is a simple recipe that takes very little time and is so much better than those spongy shortcakes at the grocery store. Next time, I’ll make a candied ginger sugar instead of an orange sugar to top them!
Shortcakes (recipe from Epicurious)
- 1/4 cup sugar
- zest from 1 orange
- 1.5 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 3 Tbsp packed brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch pieces
- 2/3 cup whole milk (I used a mixture of non-fat milk and heavy cream)
- 2 pounds peaches, peeled, pitted, cut into 1/2-inch-thick slices (or any other fresh fruit)
- 1/2 teaspoon vanilla extract
- whipped cream or cool whip
- 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 3-4 tablespoons full of dough (or whatever size you want your biscuit) and 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.)
- Toss peaches or fruit in remaining sugar and vanilla in large bowl; let stand 15 minutes. I don’t like to add too much sugar because the fruit itself should be sweet but the original recipe calls for an additional 1/3 cup of sugar. Add it if you want! I also squeezed some orange juice into the fruit so as not to waste the orange.