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- Peaches and Cream Shortcake with Basil
-
- 3 c. all-purpose flour
- 2 T. baking powder
- 3 T. sugar
- 1/2 tsp. kosher salt
- 1 & 1/2 sticks (12 tablespoons) cold salted butter, cut into pieces
- 1 & 1/4 c. buttermilk
- 4 peaches
- Directions
- Ingredients FOR THE BISCUITS: 3 c. all-purpose flour 2 tbsp. baking powder 3 tbsp. sugar 1/2 tsp. kosher salt 1 1/2 sticks (12 tablespoons) cold salted butter, cut into pieces 1 1/4 c. buttermilk FOR THE PEACHES: 4 peaches (about 1 1/2 pounds) 2 tbsp. sugar Grated zest and juice of 1 small orange FOR THE CREAM: 1 7-ounce container plain Greek yogurt (about 3/4 cup) 1 c. cold heavy cream 1/2 c. sugar 1/2 tsp. vanilla extract (optional) Chopped fresh basil, for sprinkling 1. For the biscuits: Preheat the oven to 400 ̊. Combine the flour, baking powder, sugar and salt in a food processor. Add the butter and pulse until it resembles tiny pebbles. (You can also do this in a bowl with a pastry cutter.) Gradually pulse in the buttermilk until the dough just comes together and is no longer crumbly. 2. Drop mounds of dough (about 1/2 cup each) onto 2 unlined baking sheets. Bake, rotating the baking sheets halfway through, until the biscuits are golden brown, about 15 minutes. Let cool completely on the baking sheets. 3. Meanwhile, for the peaches: Slice the peaches into thin wedges and place in a large bowl. Sprinkle with the sugar, then add the orange zest and juice and stir gently. Set aside until juicy, 15 to 20 minutes. 4. For the cream: Combine the yogurt, heavy cream, sugar and vanilla extract (if using) in a large bowl and beat with a mixer on high speed until stiff (it won’t get as stiff as regular whipped cream). 5. Split the biscuits and fill with the peaches and cream. Sprinkle with basil.
- Provided by:
- Ree Drummond, The Pioneer Woman
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