Our friend Jess is a pie baker extraordinaire, and she and Elaine made DELICIOUS peach pies several weeks ago. I can't get involved in pie making - the crust is crazy intimidating to me. Although last week I made this zucchini gallette from smittenkitchen and while it wasn't perfect, I'm going to try again so it CAN be perfect. But anyway, making a pie seemed like too much and crisps and crumbles seemed too fall/winter for these summer beauties. I found a recipe for peach shortcakes on the Cook's Illustrated website - I HEART SHORTCAKES, so this seemed perfect. Kind of strange I never thought of making them with anything other than strawberries. But now that its a possibility, I will make them all the time, with everything because these are easy and awesome.
(Cook's did a lot of fussy things with the peaches that I didn't do...maybe next time, but I doubt it.)
For the peaches you need:
2 lb peaches (about 4-5)
4 tbs sugar (reduced from 6)
For the biscuits you need:
2 cups flour
2 tsp baking powder
2 tbs sugar
3/4 tsp salt
2/3 cup buttermilk
1 stick melted butter (unsalted), cooled slightly
For the peaches:
Slice peaches into 1/4 inch thick segments, sprinkle with sugar and let sit to get the juices flowing. Cook's suggests chopping 1/4 of the peaches up smaller and adding peach schnapps to the mix and microwaving it, but I think this was to ramp up the peach flavor when you don't have good peaches, which I did, so I didn't bother.
For the biscuits:
Combine dry ingredients. Whisk together buttermilk, egg and melted butter. Pour wet ingredients into dry until just combined, then stir vigorously with a wooden spoon for 30 seconds. Shocking, I know. Instead of a loose, wet biscuit dough like I expected, it held together quite well and was kind of smooth. Using a greased 1/3 cup measuring cup, scoop 6 biscuits onto a greased or parchment lined baking sheet. Sprinkle biscuits with 1 tbs sugar and bake at 475 degrees for about 15 minutes until golden brown on top. Let cool on a rack.
Split a biscuit, spoon some peaches on the bottom half, top with whipped cream and the top of the biscuit. Eat. Enjoy.
Such a simple dessert but so delicious because of the freshness of the peaches - a great example of how perfect simple dishes can be if you use ingredients that are in season.