Peach Shortcake with a Cinnamon Biscuit

I’ve eaten a lot of really good strawberry shortcake lately and it really got me thinking about different takes on the tasty dessert. I love when strawberry shortcake is made using a buttery biscuit as the vehicle for all of the syrupy goodness. I contemplated a lot of different fruits in replacement — blueberry? raspberry? blackberry? apple? So many good options! I settled on peach, since they’re in season right now and it was phenomenal. I can’t wait to start playing around with other options too.

Peach Shortcake with a Cinnamon Biscuit

What kind do you think would be best?

Peach Shortcake with a Cinnamon Biscuit

Peach Compote:
20 oz frozen peach slices
1/4 cup brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon lemon or lime juice
2 tablespoons butter
2 teaspoons cornstarch
1/4 cup water

Cinnamon Biscuit:
(I slightly modified this recipe for this purpose.)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter
3/4 cup whole milk, plus extra to brush the tops

Whipped Cream:
8 oz heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar

In a pot over medium-low heat (#3), combine all of the ingredients for the peach compote except for the cornstarch and water
Cook until the peaches are soft, stirring periodically — 20-30 minutes
In a small bowl, dissolve the cornstarch into the water
Pour into the peach mixture and stir thoroughly
Cook until thick — 1-2 minutes
Remove from heat, spoon into a bowl and place in the refrigerator

While the peaches are cooking, begin to make the cinnamon biscuits
In a mixing bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon
Using a pastry cutter or 2 butter knives, cut the butter into the flour mixture until it is in tiny pieces about the size of gravel
Pour in the milk and mix just until dough is moistened
On a lightly floured surface, press the dough out until it is roughly 1″ thick
Cut the biscuits using a biscuit cutter, mason jar ring or a drinking glass
Place the biscuits on a baking sheet, sides touching
Lightly brush a small amount of whole milk on the top of the biscuits
Bake at 400F for 15 minutes
Allow to cool

To make the whipped cream, combine all of the ingredients in a bowl and mix on high speed using either a hand mixer or stand mixer until soft peaks have formed — it will resemble the whipped cream you buy at the store.
It is possible to overwhip whipped cream, so make sure to stop as soon as peaks begin to form — should only take a couple minutes in a stand mixer and a few using a hand mixer

To assemble, place the biscuit on a plate and split in half
Spoon some of the peaches onto the bottom half, top with the top half, spoon with more peaches, top with whipped cream, eat.

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