Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons (113 g) cold unsalted butter, cubed
- 1 cup (240 ml) cold heavy cream + 1 tablespoon for brushing
- 1 teaspoon almond extract
- 1/4 cup (25 g) sliced almonds + 1 tablespoon coarse sugar (optional topping)
- 6 medium ripe peaches (about 2 1/4 lb / 1.02 kg), sliced
- 3 tablespoons granulated sugar + 1 tablespoon lemon juice
- 1 cup (240 ml) heavy cream + 2 tablespoons powdered sugar (whipped cream)
- 1/2 teaspoon vanilla extract + 1/4 teaspoon almond extract (whipped cream)
Do This
- 1. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
- 2. Toss sliced peaches with sugar and lemon; rest 20 minutes.
- 3. Mix flour, sugar, baking powder, salt; cut in cold butter.
- 4. Stir in 1 cup cream + almond extract; fold dough, pat to 1-inch thick, cut 6 biscuits.
- 5. Brush with cream, sprinkle almonds/coarse sugar; bake 14–16 minutes until golden.
- 6. Whip cream with powdered sugar, vanilla, almond; split biscuits, top with peaches and whipped cream.
Why You’ll Love This Recipe
- Classic shortcake vibes with a gentle almond twist that makes the peaches taste even peachier.
- Tender, flaky biscuits (not cakey) that soak up peach juices without turning soggy right away.
- Simple techniques and everyday ingredients, but the final result feels special.
- Make-ahead friendly components for easy assembling right before serving.
Grocery List
- Produce: 6 medium ripe peaches, 1 lemon
- Dairy: unsalted butter, heavy cream (you’ll use 2 cups / 480 ml total plus 2 tablespoons)
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, almond extract, vanilla extract, sliced almonds, coarse sugar (optional)
Full Ingredients
Peach Topping
- 6 medium ripe peaches (about 2 1/4 lb / 1.02 kg), sliced 1/2-inch thick
- 3 tablespoons (38 g) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 1/8 teaspoon kosher salt
- 1/4 teaspoon almond extract (optional, for a stronger almond note)
- 1 teaspoon cornstarch (optional, use only if your peaches are extremely juicy and you want a slightly syrupier topping)
Almond Biscuit Shortcakes
- 2 cups (250 g) all-purpose flour, plus more for shaping
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup (240 ml) cold heavy cream
- 1 teaspoon almond extract
- 1 tablespoon heavy cream (for brushing)
- 1/4 cup (25 g) sliced almonds (for topping)
- 1 tablespoon coarse sugar (optional, for sparkle and crunch)
Almond-Vanilla Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (16 g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Prep the oven and pan
Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper (or use an unlined, light-colored sheet pan).
This recipe moves quickly once the dough is mixed, so having the oven fully preheated helps the biscuits rise tall and bake evenly.
Step 2: Macerate the peaches for a juicy topping
In a medium bowl, toss the sliced peaches with 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1/8 teaspoon kosher salt. If using, add 1/4 teaspoon almond extract.
Let the peaches sit at room temperature for 20 minutes, stirring once halfway through. They’ll release juices and turn glossy. If your peaches seem extremely watery and you’d like a slightly thicker syrup, stir in 1 teaspoon cornstarch after the 20-minute rest.
Step 3: Mix the dry ingredients for the biscuits
In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt until evenly combined.
Whisking well helps prevent salty or bitter pockets from the baking powder.
Step 4: Cut in the butter, then add cream and almond extract
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.
In a small measuring cup, stir together 1 cup cold heavy cream and 1 teaspoon almond extract. Pour it into the bowl and stir gently with a fork until the dough looks shaggy and just comes together. If you see dry flour at the bottom, add only 1–2 teaspoons of extra cream as needed.
Step 5: Fold the dough, cut the biscuits, and add the topping
Turn the dough onto a lightly floured counter. Pat it into a rough rectangle about 1 inch thick. Fold it in half, then pat back down to about 1 inch thick. Repeat the fold-and-pat 2 more times (this builds flaky layers without overworking).
Pat the dough to a final thickness of 1 inch. Cut 6 biscuits using a 3-inch round cutter, pressing straight down (don’t twist, which can seal the edges). Gather scraps gently and cut any remaining biscuits.
Transfer biscuits to the prepared baking sheet, spacing them about 2 inches apart. Brush tops with 1 tablespoon heavy cream, then sprinkle with sliced almonds and (if using) 1 tablespoon coarse sugar.
Step 6: Bake until tall and golden
Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden brown and the biscuits feel set when lightly tapped.
Cool the biscuits on the pan for 5 minutes, then transfer to a rack to cool for at least 10 minutes before assembling. Warm is good; piping hot can melt the whipped cream too quickly.
Step 7: Whip the cream and assemble the shortcakes
In a chilled mixing bowl, combine 1 cup cold heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon almond extract, and a pinch of salt. Whip with a whisk or hand mixer until soft-to-medium peaks form (the cream should hold its shape but still look smooth and plush), about 2–4 minutes with a hand mixer.
To serve, split each biscuit horizontally. Spoon a generous amount of peaches and their juices on the bottom half, add a big dollop of whipped cream, then cap with the top half. Finish with a few extra peach slices and a sprinkle of sliced almonds if you’d like.
Pro Tips
- Keep everything cold for tender biscuits: cold butter and cold cream help create flaky layers. If your kitchen is warm, chill the cut biscuits on the pan for 10 minutes before baking.
- Don’t overmix the dough: stir just until the cream is absorbed. Overmixing makes biscuits tough.
- Press the cutter straight down: twisting can “seal” the sides and limit rise.
- Adjust peach sweetness: very ripe peaches may need only 2 tablespoons sugar; less-ripe peaches can handle 4 tablespoons.
- Soft peaks for spooning, medium peaks for piping: whip a little longer if you want a sturdier, pipeable cream.
Variations
- Grilled peach almond shortcake: brush peach halves with a little melted butter and grill 2–3 minutes per side, then slice and toss with sugar and lemon.
- Brown sugar-bourbon peaches: replace the granulated sugar with 3 tablespoons packed brown sugar and add 1 teaspoon bourbon (optional).
- Berry-peach blend: add 1 cup (150 g) fresh raspberries or sliced strawberries to the peaches after they macerate for a bright, tangy mix.
Storage & Make-Ahead
Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 300°F (149°C) oven for 8–10 minutes. For longer storage, freeze baked biscuits up to 2 months and thaw at room temperature, then rewarm.
Peaches: Macerated peaches keep well in the refrigerator in a covered container for up to 2 days. Bring to room temperature for 15–20 minutes before serving for the best flavor.
Whipped cream: Best the day it’s made, but you can refrigerate it for up to 24 hours. If it loosens, whisk briefly by hand to revive.
Assembled shortcakes: Assemble right before serving to keep the biscuits from getting soggy.
Nutrition (per serving)
Approximate, per 1 assembled shortcake: 520 calories, 30 g fat, 58 g carbohydrates, 7 g protein, 3 g fiber, 22 g sugar, 360 mg sodium.
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