Peach Shortcake Biscuits With Warm Vanilla Bean Syrup

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• All-purpose flour: 2 cups (250 g)
• Baking powder: 1 tablespoon
• Granulated sugar: 1 tablespoon (biscuits) + 2 tablespoons (peaches) + 1/2 cup (vanilla syrup)
• Kosher salt: 1/2 teaspoon (biscuits) + 1 pinch (peaches) + 1 pinch (whipped cream)
• Unsalted butter (cold): 1/2 cup (113 g)
• Buttermilk (cold): 3/4 cup (180 ml)
• Heavy cream (for brushing): 2 tablespoons
• Turbinado sugar (optional, for topping): 1 tablespoon
• Ripe peaches: 6 medium (about 2 1/2 lb / 1.1 kg)
• Lemon juice: 1 tablespoon
• Water (vanilla syrup): 1/2 cup (120 ml)
• Honey (optional, vanilla syrup): 1 tablespoon
• Vanilla bean: 1 (or vanilla bean paste: 2 teaspoons)
• Unsalted butter (finish syrup): 1 tablespoon
• Heavy cream (whipped): 1 cup (240 ml)
• Powdered sugar (whipped): 2 tablespoons
• Vanilla extract (whipped): 1 teaspoon

Do This

• 1. Make vanilla bean syrup: simmer sugar + water (and honey) with vanilla 5 minutes; steep 10 minutes; whisk in 1 tablespoon butter.
• 2. Slice peaches; toss with 2 tablespoons sugar, lemon juice, and a pinch of salt; rest 15 minutes.
• 3. Heat oven to 425°F (220°C); line a baking sheet with parchment.
• 4. Make biscuit dough: cut cold butter into dry ingredients, stir in cold buttermilk, fold dough 3 times, cut 6 biscuits.
• 5. Bake 14–16 minutes until tall and deep golden; cool 10 minutes.
• 6. Whip cream to soft peaks; split biscuits, layer peaches + whipped cream, drizzle with warm vanilla syrup.

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Why You’ll Love This Recipe

• Flaky, buttery biscuits give you that classic shortcake feel without being fussy.
• Fresh peaches turn jammy and juicy with a quick maceration (no cooking needed).
• Warm vanilla bean syrup adds a bakery-style finish that tastes extra special.
• Every component can be prepped ahead, so assembly is fast when you’re ready to serve.

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, turbinado sugar (optional), honey (optional), kosher salt, vanilla bean (or vanilla bean paste), vanilla extract

Full Ingredients

Flaky Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for shaping
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tablespoons heavy cream (or buttermilk), for brushing
• 1 tablespoon turbinado sugar (optional), for sprinkling on top

Fresh Peach Filling

• 6 medium ripe peaches (about 2 1/2 lb / 1.1 kg), pitted and sliced (about 8 cups sliced)
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1 pinch kosher salt
• Optional: 1/8 teaspoon ground cinnamon

Warm Vanilla Bean Syrup

• 1/2 cup (120 ml) water
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon honey (optional, for a slightly silkier syrup)
• 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons vanilla bean paste)
• 1 tablespoon (14 g) unsalted butter, whisked in at the end
• 1 small pinch kosher salt

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (16 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Step-by-Step Instructions

Step 1: Start the vanilla bean syrup (so it can steep)

In a small saucepan, combine the water, 1/2 cup (100 g) granulated sugar, honey (if using), and a small pinch of salt. Add the split vanilla bean and scraped seeds (or stir in vanilla bean paste).

Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Simmer for exactly 5 minutes, keeping it at a low, steady bubble (not a hard boil).

Turn off the heat and let the syrup steep for 10 minutes. Whisk in the 1 tablespoon butter until glossy. Keep the syrup warm on the lowest heat, or rewarm gently before serving. (If using a vanilla bean, you can leave it in for serving and remove later.)

Step 2: Macerate the peaches for maximum juiciness

Add the sliced peaches to a large bowl. Sprinkle with 2 tablespoons sugar, add the lemon juice, and a pinch of salt (and cinnamon, if using). Toss gently.

Let the peaches sit at room temperature for 15 minutes. They’ll release juices that become the sauce for your shortcake. Toss once more right before assembling.

Step 3: Preheat the oven and prep the pan

Position a rack in the center of the oven. Preheat to 425°F (220°C).

Line a baking sheet with parchment paper (or use an ungreased light-colored baking sheet). This helps the biscuits brown evenly without scorching on the bottom.

Step 4: Mix and laminate the biscuit dough (for flaky layers)

In a large bowl, whisk together the flour, baking powder, 1 tablespoon sugar, and 1/2 teaspoon salt.

Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and some flatter shards. (Those butter pieces create the flake.)

Pour in the cold buttermilk and stir with a fork just until the dough looks shaggy and most dry flour is absorbed. If it seems very dry, add 1 more tablespoon (15 ml) buttermilk.

Turn the dough onto a lightly floured counter and press it into a rough 3/4-inch-thick rectangle. Fold it in thirds like a letter. Rotate 90 degrees, press out again, and fold in thirds again. Repeat one more time (3 folds total). This quick lamination builds layers without overworking the dough.

Step 5: Cut, brush, and bake the biscuits

Pat the dough into a 1-inch-thick rectangle. Using a 3-inch round cutter, cut 6 biscuits. Press straight down (do not twist), which helps them rise tall. Gently gather scraps and cut additional biscuits if needed, but try to keep it to 6 total for best texture.

Place biscuits on the prepared baking sheet with sides just barely touching (this encourages higher rise). Brush the tops with 2 tablespoons heavy cream and sprinkle with turbinado sugar if using.

Bake at 425°F (220°C) for 14–16 minutes, until the tops are deep golden brown and the biscuits feel set when lightly tapped. Cool on the pan for 10 minutes before splitting.

Step 6: Whip the cream to soft, cloud-like peaks

In a chilled mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and a pinch of salt.

Whip with a hand mixer (or whisk by hand) until soft peaks form, 2–4 minutes with a mixer. Stop when it holds its shape but still looks smooth and creamy. (If you go too far and it gets stiff, fold in 1–2 tablespoons of cream to loosen.)

Step 7: Assemble the shortcakes and drizzle with warm syrup

Split each biscuit horizontally with a serrated knife. Place the bottom halves on plates.

Spoon a generous portion of peaches and their juices over each bottom half. Add a big dollop of whipped cream. Cap with the biscuit top, then add a little more whipped cream and a few peach slices for height.

Warm the vanilla syrup over low heat for 30–60 seconds if needed, then drizzle it over the whipped cream and peaches. Serve right away while the biscuits are still slightly warm and the syrup is cozy.

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk are the key to tall, flaky layers. If your kitchen is warm, chill the mixed dry ingredients for 10 minutes.
• Don’t twist the biscuit cutter: twisting seals the edges and can prevent a good rise. Press straight down and lift straight up.
• Taste your peaches: if they’re super sweet, reduce the sugar to 1 tablespoon; if they’re a little tart, bump it up to 3 tablespoons.
• Control the syrup thickness: simmering 5 minutes gives a pourable syrup. If you want it thicker, simmer 1–2 minutes longer.
• Assemble just before serving: biscuits are best before they soak up too much peach juice.

Variations

• Grilled peach shortcake: brush halved peaches with a little melted butter and grill cut-side down for 2–3 minutes, then slice and macerate lightly with lemon and sugar.
• Bourbon vanilla syrup: after the syrup steeps, stir in 1 tablespoon bourbon off the heat for a warm, caramel-like note.
• Ginger twist: add 1/2 teaspoon ground ginger to the biscuit dry ingredients, or fold 2 tablespoons finely chopped candied ginger into the dough.

Storage & Make-Ahead

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 1 day. Rewarm in a 350°F (175°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits up to 2 months; thaw at room temperature and rewarm before serving.

Peaches: Store macerated peaches (with juices) covered in the refrigerator for up to 2 days. Bring to room temperature for 15–20 minutes before serving for the best flavor.

Vanilla bean syrup: Refrigerate in a sealed jar for up to 2 weeks. Rewarm gently on the stove or in the microwave in 15-second bursts. (If using a vanilla bean, you can store the bean in the syrup.)

Whipped cream: Best the day you make it. If needed, refrigerate up to 24 hours; whisk briefly to refresh.

Best make-ahead plan: Make syrup (up to 2 weeks ahead) and bake biscuits (up to 1 day ahead). Slice/macerate peaches while the biscuits rewarm, then whip cream and assemble.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories; 7 g protein; 62 g carbohydrates; 24 g fat; 14 g saturated fat; 3 g fiber; 28 g sugar; 430 mg sodium.