Honey Peach Shortcake with Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 15–17 minutes
• Total Time: 55 minutes (includes 20 minutes for peaches to get juicy)

Quick Ingredients

• 6 medium ripe peaches (about 2 lb / 900 g), sliced
• 1/4 cup (85 g) honey
• 1 tsp finely grated lemon zest
• 2 tbsp (30 ml) fresh lemon juice
• 1/8 tsp fine salt
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream or buttermilk (for brushing)
• 1 tbsp (12 g) coarse sugar or granulated sugar (for topping)
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract

Do This

• 1. Toss sliced peaches with honey, lemon zest, lemon juice, and salt; rest 20 minutes.
• 2. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 3. Whisk flour, baking powder, sugar, and salt; cut in cold butter.
• 4. Stir in cold buttermilk just until dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Brush tops with cream, sprinkle sugar, and bake 15–17 minutes until deeply golden.
• 6. Whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
• 7. Split warm biscuits; layer peaches and juices + whipped cream; cap and serve.

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Why You’ll Love This Recipe

• Sweet, juicy peaches get extra shine from honey and a bright pop of lemon.
• The biscuits are tender and buttery, sturdy enough to soak up peach syrup without turning soggy.
• Everything is from-scratch but straightforward, with simple techniques and pantry-friendly ingredients.
• It’s a build-your-own dessert that looks special even when served casually.

Grocery List

• Produce: 6 medium ripe peaches, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, honey, vanilla extract, salt

Full Ingredients

Honey-Lemon Peaches

• 6 medium ripe peaches (about 2 lb / 900 g), sliced 1/2-inch thick
• 1/4 cup (85 g) honey
• 1 tsp finely grated lemon zest
• 2 tbsp (30 ml) fresh lemon juice
• 1/8 tsp fine salt

Tender Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus extra for shaping
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream or buttermilk (for brushing tops)
• 1 tbsp (12 g) coarse sugar or granulated sugar (for topping)

Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt (optional, but recommended)

Optional for Serving

• Extra honey, for drizzling
• Extra lemon zest, for a fresh finish

Step-by-Step Instructions

Step 1: Macerate the peaches

In a medium bowl, combine the sliced peaches, honey, lemon zest, lemon juice, and salt. Toss gently until the peaches are evenly coated. Let the mixture sit at room temperature for 20 minutes so the peaches release their juices and form a light honey-lemon syrup.

If your kitchen is warm and the peaches are very ripe, you can refrigerate them after 20 minutes while you bake the biscuits.

Step 2: Preheat the oven and prep the pan

Arrange an oven rack in the center position and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Tip: A preheated oven is key for tall, tender biscuits. Don’t start mixing the dough until the oven is fully hot.

Step 3: Mix the dry ingredients and cut in the butter

In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt.

Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those little butter pieces melt in the oven and help create flaky layers.

Step 4: Add buttermilk and gently form the dough

Pour in the cold buttermilk. Stir with a fork just until a shaggy dough forms and most dry flour is absorbed. Avoid overmixing; the dough should look a little rough.

Turn the dough onto a lightly floured surface. Pat it into a 1-inch (2.5 cm) thick rectangle. For a bit more layering, fold the dough in half once, pat gently back to 1-inch thick, and proceed.

Step 5: Cut, top, and bake the biscuits

Cut the dough into 6 biscuits using a 3-inch round cutter (or cut into 6 equal squares with a knife). Press straight down without twisting to help the biscuits rise evenly.

Place biscuits on the prepared baking sheet with about 1 inch of space between them. Brush the tops with 1 tbsp (15 ml) cream or buttermilk, then sprinkle with 1 tbsp (12 g) coarse sugar.

Bake for 15–17 minutes, or until the tops are deeply golden and the biscuits are set. Cool on the pan for 5 minutes before slicing.

Step 6: Whip the cream

While the biscuits cool slightly, make the whipped cream. In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and optional pinch of salt.

Whip until soft-medium peaks form (about 2–4 minutes with a hand mixer). You want it billowy and spoonable, not stiff or grainy.

Step 7: Assemble the honey peach shortcakes

Split each warm biscuit in half horizontally using a serrated knife.

Spoon a generous amount of peaches and their honey-lemon juices over the bottom half. Add a big dollop of whipped cream, then place the top half of the biscuit on top. Finish with another small spoonful of peaches and syrup, if you’d like.

Serve immediately so the biscuits stay tall and tender while still soaking up some of that peach syrup.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter and cold buttermilk help the biscuits rise higher and bake up flaky.
• Don’t overwork the dough: Stir just until it comes together, then pat and cut. Overmixing makes biscuits tough.
• Pick ripe-but-firm peaches: Very soft peaches can turn mushy; slightly firm ripe peaches keep their shape and still get juicy.
• Adjust sweetness to taste: If peaches are very sweet, use 3 tbsp (64 g) honey; if they’re tart, keep the full 1/4 cup (85 g).
• For extra peach syrup: Let the peaches sit a full 30 minutes, stirring once halfway through.

Variations

• Brown sugar biscuit tops: Replace the coarse sugar topping with 1 tbsp (12 g) light brown sugar for a more caramel-like finish.
• Ginger-honey peaches: Add 1/2 tsp ground ginger (or 1 tsp finely grated fresh ginger) to the peach mixture for gentle warmth.
• Grilled peaches: Grill peach halves cut-side down for 2–3 minutes, slice, then toss with honey and lemon for a smoky, deeper flavor.

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak right after assembling.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits up to 1 month; thaw and rewarm.

Peaches: Store macerated peaches (with syrup) in a covered container in the refrigerator for up to 2 days. Bring to room temperature for 15 minutes before serving for best flavor.

Whipped cream: Best made the same day. You can refrigerate it for up to 24 hours; re-whisk briefly if it softens.

Make-ahead option: Cut biscuits, place on a tray, and freeze until solid (about 1 hour). Transfer to a freezer bag for up to 1 month. Bake from frozen at 425°F (220°C) for 18–20 minutes.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 25 g fat, 71 g carbohydrates, 4 g fiber, 36 g sugars, 7 g protein, 430 mg sodium.