Home > sweets > Fruity Shortcake with Cornmeal-Orange Biscuits

Fruity Shortcake with Cornmeal-Orange Biscuits

Fresh Berry ShortcakeShortcakes served the next day with fresh berries, figs & longans

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!

Orange SugarOrange zest sugar to top the shortcakes…I used the extra to flavor the peaches

ShortcakeShortcakes fresh out of the oven. I only ended up with six but would make them half the size next time.

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
  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Fresh Berry ShortcakeStill delicious with fresh berries & cool whip the following night!

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