Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 8 tablespoons (113 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus up to 2 tablespoons (30 ml) as needed
- 1 tablespoon heavy cream (or buttermilk) for brushing
- 1 1/2 lb (680 g) fresh apricots, pitted and quartered
- 1/3 cup (113 g) honey
- 1/4 cup (60 ml) water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch ground cinnamon (optional) and pinch salt
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Do This
- 1) Heat oven to 425°F (220°C). Line a sheet pan with parchment.
- 2) Simmer apricots with honey, water, lemon, vanilla, and salt for 8–10 minutes until juicy and spoonable.
- 3) Whisk flour, baking powder, sugar, and salt; cut in cold butter until pea-sized.
- 4) Stir in cold buttermilk just until the dough comes together; fold 2–3 times for flaky layers.
- 5) Pat to 1-inch thick; cut 6 biscuits. Bake 14–16 minutes until tall and deeply golden.
- 6) Whip heavy cream with powdered sugar and vanilla to soft-medium peaks.
- 7) Split warm biscuits; spoon on honey-apricots; finish with whipped cream and serve.
Why You’ll Love This Recipe
- Flaky, tender biscuits that feel special but are very doable at home.
- Honey-simmered apricots turn glossy, bright, and jammy without needing much sugar.
- Make the components ahead, then assemble in minutes for an easy dessert.
- Perfect balance: buttery biscuit, tangy fruit, and lightly sweet whipped cream.
Grocery List
- Produce: fresh apricots (1 1/2 lb / 680 g), 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, honey, vanilla extract, fine salt, ground cinnamon (optional)
Full Ingredients
Flaky Biscuit Shortcakes
- 2 1/4 cups (270 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon fine salt
- 8 tablespoons (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk, plus up to 2 tablespoons (30 ml) as needed
- 1 tablespoon heavy cream (or buttermilk), for brushing tops
Honey-Simmered Apricots
- 1 1/2 lb (680 g) fresh apricots (about 8–10), pitted and quartered
- 1/3 cup (113 g) honey
- 1/4 cup (60 ml) water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch fine salt
- Pinch ground cinnamon (optional)
Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (15 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch fine salt (optional, but makes the flavor pop)
For Serving (Optional but Lovely)
- Extra honey, for drizzling
- Finely grated lemon zest, for a fresh finish
Step-by-Step Instructions
Step 1: Preheat the oven and set up your pan
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or use an unlined sheet if you prefer crisper bottoms).
If you have time, pop a mixing bowl in the fridge for the whipped cream later and keep your butter and buttermilk cold. Cold ingredients are the secret to tall, flaky biscuits.
Step 2: Simmer the honey apricots until glossy and spoonable
In a medium saucepan, combine the quartered apricots, honey, water, lemon juice, vanilla, salt, and cinnamon (if using). Bring to a gentle simmer over medium heat.
Cook, stirring occasionally, for 8–10 minutes, until the apricots soften and release their juices. You want a saucy, chunky compote that can be spooned over the biscuits. Remove from the heat.
Let the apricots sit while you make the biscuits; the syrup will thicken slightly as it cools.
Step 3: Mix the dry ingredients for the biscuits
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt until evenly combined.
This quick whisking step helps the biscuits rise evenly and keeps you from biting into a salty pocket.
Step 4: Cut in the butter, then add buttermilk
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until you have a mix of crumbs and pea-size butter pieces. Those visible bits of butter are what create flaky layers.
Pour in 3/4 cup (180 ml) cold buttermilk. Stir gently with a fork until a shaggy dough forms. If there’s still a lot of dry flour at the bottom, drizzle in up to 2 more tablespoons (30 ml) buttermilk, 1 tablespoon at a time, just until it comes together. The dough should look slightly rough, not wet.
Step 5: Fold for flaky layers, cut, and bake
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold it in half, rotate, and gently pat back to about 1 inch thick. Repeat this folding process 2 more times (3 folds total). This creates distinct layers without overworking the dough.
Pat the dough to a final thickness of 1 inch. Using a 3-inch round cutter, cut 6 biscuits. Press straight down (don’t twist) so the biscuits rise tall. Gently re-pat scraps only as needed.
Place biscuits on the prepared baking sheet with the sides just barely touching for maximum lift. Brush the tops with 1 tablespoon heavy cream (or buttermilk).
Bake for 14–16 minutes, until the tops are deeply golden and the biscuits feel set when lightly pressed. Let cool on the pan for 5 minutes.
Step 6: Whip the cream to soft-medium peaks
In a chilled bowl, combine the cold heavy cream, powdered sugar, vanilla, and a pinch of salt (if using). Whip with a whisk or hand mixer until soft-medium peaks form, about 2–4 minutes.
Soft-medium peaks mean the cream holds its shape but still looks creamy and spoonable (not stiff or grainy).
Step 7: Assemble the apricot shortcakes and serve
Split each warm biscuit in half horizontally. Spoon a generous amount of honey-simmered apricots and syrup onto the bottom half. Add a big dollop of whipped cream, then cap with the biscuit top (or leave it open-faced for a more dramatic look).
Finish with an extra drizzle of honey or a pinch of lemon zest if you like. Serve right away while the biscuits are still a little warm and the apricots are glossy.
Pro Tips
- Keep it cold: Cold butter and cold buttermilk create steam in the oven, which makes flaky layers.
- Don’t twist the cutter: Twisting seals the edges and can prevent the biscuits from rising as high.
- Go for deep golden tops: Biscuits taste best when properly browned; pale biscuits can be doughy inside.
- Taste your apricots: If they’re very tart, add 1–2 teaspoons granulated sugar during simmering. If they’re very sweet, add an extra 1 teaspoon lemon juice.
- Whipped cream texture: Stop at soft-medium peaks so it melts slightly into the warm biscuit and fruit.
Variations
- Almond apricot shortcake: Add 1/4 teaspoon almond extract to the apricots and sprinkle with toasted sliced almonds at serving.
- Ginger-honey apricots: Add 1 teaspoon finely grated fresh ginger (or 1/4 teaspoon ground ginger) to the saucepan while simmering.
- Yogurt cream topping: Fold 1/2 cup (120 g) plain Greek yogurt into the whipped cream for a tangy, slightly lighter topping.
Storage & Make-Ahead
Biscuits: Store cooled biscuits airtight at room temperature for up to 2 days. Rewarm in a 350°F (175°C) oven for 6–8 minutes. For longer storage, freeze airtight for up to 2 months; thaw at room temperature and rewarm.
Honey apricots: Cool, then refrigerate in a sealed container for up to 4 days. Rewarm gently on the stove over low heat or in the microwave in 20-second bursts.
Whipped cream: Best the day it’s made, but you can refrigerate it in a covered container for up to 24 hours. If it softens, whisk briefly by hand to revive.
Assemble: For the best texture, assemble just before serving so the biscuits stay flaky and don’t soak up too much syrup.
Nutrition (per serving)
Approximate, per 1 assembled shortcake (1/6 of recipe): 520 calories, Fat: 28 g, Saturated Fat: 17 g, Carbohydrates: 60 g, Fiber: 4 g, Sugars: 26 g, Protein: 7 g, Sodium: 520 mg.
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