Peach Cobbler Shortcakes with Spiced Peaches and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour (includes 10 minutes cooling)

Quick Ingredients

• Biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 1 tsp vanilla extract, 1 tbsp buttermilk (for brushing), 1 tbsp turbinado sugar (optional)
• Spiced Peaches: 2 lb (900 g) peaches (about 6 medium), 1/3 cup (67 g) packed light brown sugar, 2 tbsp (25 g) granulated sugar, 2 tbsp (30 ml) lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/4 tsp fine salt, 1 tbsp cornstarch + 2 tbsp water, 2 tbsp (28 g) unsalted butter
• Whipped Cream: 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (218°C); line a sheet pan with parchment.
• 2. Cook peaches with sugars, spices, lemon, and salt; thicken with cornstarch slurry; finish with butter.
• 3. Make biscuit dough: whisk dry ingredients, cut in cold butter, stir in cold buttermilk + vanilla.
• 4. Pat dough to 1-inch thick, cut 8 rounds, brush with buttermilk, sprinkle sugar.
• 5. Bake biscuits 14–16 minutes until tall and golden; cool 10 minutes.
• 6. Whip cream to soft-medium peaks with powdered sugar and vanilla.
• 7. Split warm biscuits; spoon spiced peaches over; top with whipped cream and serve.

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Why You’ll Love This Recipe

• It has all the cozy flavor of peach cobbler, but in easy-to-serve shortcake form.
• Fluffy, buttery biscuit rounds hold up to juicy peaches without getting instantly soggy.
• The spiced peach filling tastes like a warm hug: cinnamon-forward with a little ginger and nutmeg.
• Whipped cream keeps it light and creamy (no ice cream melting into a puddle).

Grocery List

• Produce: 2 lb (900 g) peaches, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, light brown sugar, powdered sugar, cornstarch, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, fine salt, turbinado sugar (optional)

Full Ingredients

Biscuit Rounds

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 2 tablespoons (25 g) granulated sugar
• 1/2 teaspoon fine salt
• 8 tablespoons (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon buttermilk, for brushing the tops
• 1 tablespoon turbinado sugar, for topping (optional, but gives a cobbler-like crunch)

Spiced Peach Filling

• 2 lb (900 g) peaches (about 6 medium), peeled if desired, pitted, and sliced into 1/2-inch wedges
• 1/3 cup (67 g) packed light brown sugar
• 2 tablespoons (25 g) granulated sugar
• 2 tablespoons (30 ml) fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon fine salt
• 1 tablespoon cornstarch
• 2 tablespoons (30 ml) cold water
• 2 tablespoons (28 g) unsalted butter

Vanilla Whipped Cream

• 1 cup (240 ml) heavy cream, cold
• 2 tablespoons (15 g) powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the middle of the oven. Preheat to 425°F (218°C). Line a baking sheet with parchment paper (or leave unlined if you prefer slightly crisper bottoms).

Tip: Keep your butter and buttermilk in the refrigerator until the moment you need them. Cold ingredients are what give biscuits their tall, flaky layers.

Step 2: Make the spiced peach filling

In a medium saucepan, combine the sliced peaches, brown sugar, granulated sugar, lemon juice, cinnamon, ginger, nutmeg, and salt. Set the pan over medium heat.

Cook, stirring gently every minute or so, until the peaches release their juices and start to soften, about 6–8 minutes. You want the fruit tender but not falling apart.

In a small bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the saucepan and stir. Cook for 1–2 minutes, until the juices turn glossy and lightly thickened (they should coat a spoon).

Turn off the heat and stir in the 2 tablespoons butter until melted. Set aside to cool slightly while you bake the biscuits. (The filling will thicken a bit more as it stands.)

Step 3: Mix the dry ingredients for the biscuits

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

If your kitchen is warm, you can pop the bowl in the freezer for 5 minutes to keep everything cold before adding the butter.

Step 4: Cut in the cold butter and add buttermilk

Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until you have a mix of pea-sized pieces and some slightly larger flakes (those larger bits help create flaky layers).

In a small cup, stir together 3/4 cup (180 ml) cold buttermilk and the 1 teaspoon vanilla. Pour into the bowl and stir with a fork just until a shaggy dough forms. Don’t overmix; stop as soon as there are no large dry pockets of flour.

Step 5: Shape, cut, and bake the biscuit rounds

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it in half, then pat it back down to 1 inch thick. Repeat this fold-and-pat 2 more times (so 3 folds total) to build layers without toughening the dough.

Pat the dough to a final thickness of 1 inch. Using a 2 1/2-inch round cutter, cut 8 biscuits. Press straight down (don’t twist), which helps them rise evenly.

Place biscuits on the prepared baking sheet with their sides just barely touching (this encourages taller biscuits). Brush tops with 1 tablespoon buttermilk and sprinkle with turbinado sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top. Cool on the pan for 10 minutes.

Step 6: Whip the cream

In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form, about 2–4 minutes.

Soft-medium peaks are ideal here: the cream should hold its shape but still look creamy and spoonable, not stiff or grainy.

Step 7: Assemble the peach cobbler–style shortcakes

While biscuits are still slightly warm, split each biscuit in half horizontally using a serrated knife.

Place the bottom half on a plate. Spoon on a generous amount of warm spiced peaches (including plenty of the syrupy sauce). Add a big dollop of whipped cream, then cap with the top half of the biscuit.

Finish with another spoonful of peaches and a final swoop of whipped cream. Serve right away while the contrast of warm fruit and cool cream is at its best.

Pro Tips

• Keep it cold for tall biscuits: If the butter starts to soften, chill the shaped biscuits on the tray for 10 minutes before baking.
• Don’t twist the cutter: Twisting seals the edges and can prevent a good rise.
• Taste your peaches first: If they’re very sweet, reduce the granulated sugar in the filling to 1 tablespoon (12 g). If they’re bland, add an extra 1 tablespoon (12 g).
• Control the thickness: If your filling seems thin after thickening, simmer for an extra 1–2 minutes. If it becomes too thick, stir in 1–2 tablespoons water.
• Make it extra cobbler-like: Sprinkle a tiny pinch of cinnamon over the whipped cream right before serving.

Variations

• Skillet-style peaches: After thickening, pour the filling into a warm cast iron skillet and let it bubble for 2 minutes for a deeper, “cobbler pan” feel.
• Maple whipped cream: Replace powdered sugar with 2 tablespoons (30 ml) pure maple syrup and whip to soft peaks.
• Ginger-peach twist: Add 1 tablespoon finely chopped crystallized ginger to the peach filling with the butter.

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days, or freeze for up to 2 months. Rewarm in a 325°F (163°C) oven for 8–10 minutes (from room temp) or 12–15 minutes (from frozen).

Peach filling: Refrigerate in a sealed container for up to 4 days. Rewarm gently on the stove over low heat for 5–7 minutes, adding a splash of water if needed.

Whipped cream: Best made the day you serve. If you need to make it ahead, whip to soft peaks, cover, and refrigerate for up to 24 hours; re-whisk briefly by hand if it slumps.

Best serving strategy: Keep components separate and assemble just before eating to prevent soggy biscuits.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1 biscuit + 1/8 filling + whipped cream): 460 calories, 24 g fat, 58 g carbohydrates, 3 g fiber, 28 g sugars, 6 g protein, 420 mg sodium.