Quick Recipe Version (TL;DR)
Quick Ingredients
- Biscuits: all-purpose flour (2 cups/250 g), baking powder (1 tbsp), baking soda (1/4 tsp), fine salt (1 tsp), granulated sugar (2 tbsp), cold unsalted butter (8 tbsp/113 g), cold buttermilk (3/4 cup/180 ml), buttermilk for brushing (1 tbsp)
- Peaches: ripe peaches, sliced (4 medium/about 1 1/2 lb or 680 g), granulated sugar (2 tbsp), lemon juice (1 tbsp), pinch of salt
- Whipped cream: cold heavy cream (1 cup/240 ml), powdered sugar (2 tbsp), vanilla extract (1 tsp)
- Warm vanilla syrup: granulated sugar (1/2 cup/100 g), water (1/2 cup/120 ml), unsalted butter (1 tbsp), vanilla extract (2 tsp), pinch of salt, lemon juice (1 tsp)
Do This
- 1. Heat oven to 425°F (220°C); line a baking sheet with parchment.
- 2. Make biscuit dough, cut 6 biscuits, and bake 14–16 minutes.
- 3. Toss sliced peaches with sugar, lemon, and salt; warm briefly in a skillet 3–5 minutes (or leave juicy at room temp).
- 4. Simmer vanilla syrup 3–4 minutes until glossy; keep warm on low.
- 5. Whip cream to soft-to-medium peaks.
- 6. Split warm biscuits; layer with peaches and whipped cream.
- 7. Drizzle with warm vanilla syrup and serve right away.
Why You’ll Love This Recipe
- Buttery, tender biscuits give you that true shortcake feel (not just cake with fruit).
- Warm vanilla syrup makes the whole dessert taste bakery-special with minimal effort.
- Juicy peaches + cold whipped cream + warm biscuits = the best hot/cold contrast.
- Everything can be prepped in parts, so assembly is fast when you’re ready to eat.
Grocery List
- Produce: 4 ripe peaches, 1 lemon
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, powdered sugar, vanilla extract, fine salt
Full Ingredients
Buttery Biscuit Shortcakes (6)
- 2 cups (250 g) all-purpose flour, plus more for shaping
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons (25 g) granulated sugar
- 8 tablespoons (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tablespoon cold buttermilk, for brushing tops
Sliced Peaches (Warm or Juicy)
- 4 medium ripe peaches (about 1 1/2 lb / 680 g), pitted and thinly sliced
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- Pinch of fine salt
Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (16 g) powdered sugar
- 1 teaspoon vanilla extract
Warm Vanilla Syrup
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon (14 g) unsalted butter
- 2 teaspoons vanilla extract
- Pinch of fine salt
- 1 teaspoon (5 ml) fresh lemon juice
Step-by-Step Instructions
Step 1: Get set up (oven and pans)
Place a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper (or use an ungreased sheet pan). If you want taller biscuits, you can chill the lined sheet in the fridge while you make the dough.
Step 2: Mix the dry ingredients for the biscuits
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. This quick whisk helps the biscuits rise evenly and taste consistent in every bite.
Step 3: Cut in the butter and bring the dough together
Add the cold butter cubes to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-size bits of butter still visible (those little pieces create flaky layers).
Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms and there are no big dry pockets of flour. The dough should look a bit messy; avoid overmixing.
Step 4: Shape, cut, and bake the biscuits
Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, then pat it back to 1 inch thick; repeat this fold-and-pat 2 more times (this creates layers without toughening the dough).
Pat the dough to a final thickness of about 1 inch (2.5 cm). Cut 6 biscuits using a 2 3/4-inch round cutter (or a sharp knife to cut squares). Press straight down—don’t twist, which can seal the edges and reduce rise.
Place biscuits on the prepared baking sheet with sides just barely touching (this helps them rise taller). Brush the tops with 1 tablespoon buttermilk. Bake for 14–16 minutes, until tall and deeply golden on top. Let cool on the pan for 5 minutes before assembling.
Step 5: Prep the peaches (choose warm or juicy)
While the biscuits bake, add sliced peaches to a bowl and toss with the sugar, lemon juice, and a pinch of salt. Let sit for 10 minutes to get juicy.
If you want warm peaches: scrape everything into a skillet and cook over medium heat for 3–5 minutes, stirring gently, just until warmed through and glossy (not mushy). Remove from heat.
Step 6: Make the warm vanilla syrup
In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Simmer for 3–4 minutes until the syrup looks slightly thicker and shiny.
Turn the heat to low and stir in the butter, vanilla extract, salt, and lemon juice. Keep warm on the lowest heat while you finish the whipped cream and assemble.
Step 7: Whip the cream
In a cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla. Whip with a whisk or hand mixer until soft-to-medium peaks form, about 2–4 minutes with a hand mixer. You want it billowy and spoonable so it melts slightly into the warm biscuit.
Step 8: Assemble the peach shortcakes and serve
Split each biscuit in half horizontally. Place the bottom half on a plate. Spoon on a generous layer of peaches (and their juices), add a big dollop of whipped cream, then set the top half of the biscuit slightly off-center.
Finish with a little more whipped cream and peaches, then drizzle 1–2 tablespoons warm vanilla syrup over each serving. Serve immediately while the biscuits are still warm and the syrup is fragrant.
Pro Tips
- Cold butter and cold buttermilk are the secret to flaky biscuits. If your kitchen is warm, pop the cut biscuits in the freezer for 10 minutes before baking.
- Don’t twist the cutter. A straight press helps biscuits rise higher and more evenly.
- Taste your peaches. If they’re very sweet, use only 1 tablespoon sugar; if they’re under-ripe, keep the full amount and warm them in the skillet for better flavor.
- Keep syrup warm, not boiling. High heat can make it reduce too far; low heat keeps it drizzle-friendly.
- Assemble right before serving so the biscuits stay crisp at the edges instead of soaking through.
Variations
- Bourbon-vanilla syrup: Add 1 tablespoon bourbon off heat with the vanilla (keep the lemon).
- Ginger-peach shortcake: Add 1/2 teaspoon ground ginger to the biscuit dry mix, or stir 1 teaspoon finely grated fresh ginger into the peaches.
- Strawberry-peach mix: Replace 1 peach with 1 cup (150 g) sliced strawberries; macerate together for a fruitier, brighter topping.
Storage & Make-Ahead
Biscuits: Store baked biscuits airtight at room temperature for up to 2 days (best day-of). Rewarm in a 350°F (175°C) oven for 6–8 minutes. You can also freeze baked biscuits up to 2 months; thaw and rewarm the same way.
Peaches: Macerated peaches keep refrigerated up to 24 hours. Warm gently in a skillet over low heat for 2–3 minutes before serving.
Vanilla syrup: Refrigerate in a sealed jar up to 1 week. Rewarm in a saucepan over low heat (or microwave in 10-second bursts), stirring until pourable.
Whipped cream: Best fresh. If you need to prep ahead, whip to soft peaks and refrigerate up to 8 hours; re-whisk briefly before serving.
Nutrition (per serving)
Approximate, per 1 of 6 servings: 590 calories, 34 g fat, 66 g carbohydrates, 7 g protein, 26 g sugar, 520 mg sodium, 3 g fiber.
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