Peach Shortcake with Vanilla Sour Cream Biscuits

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 55 minutes

Quick Ingredients

• Peaches: 6 medium ripe peaches (about 2 1/2 lb / 1.1 kg), 1/4 cup (50 g) granulated sugar, 1 tbsp lemon juice, 1/2 tsp vanilla extract, pinch of salt
• Biscuits: 2 1/2 cups (312 g) all-purpose flour, 3 tbsp (38 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 3/4 tsp kosher salt, 6 tbsp (85 g) cold unsalted butter, 3/4 cup (180 g) sour cream, 1/2 cup (120 ml) cold buttermilk, 2 tsp vanilla extract
• Finish: 1 tbsp buttermilk (for brushing), 1 tbsp coarse sugar (optional)
• Whipped cream: 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla extract, pinch of salt

Do This

• 1) Toss sliced peaches with sugar, lemon, vanilla, and salt; rest 20 minutes.
• 2) Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3) Whisk flour, sugar, baking powder, baking soda, and salt; cut in cold butter.
• 4) Stir in sour cream, buttermilk, and vanilla just until a shaggy dough forms.
• 5) Pat to 1-inch thick, cut 8 biscuits, brush with buttermilk; bake 14–16 minutes.
• 6) Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks.
• 7) Split warm biscuits; spoon on juicy peaches and syrup; top with whipped cream.

---

Why You’ll Love This Recipe

• Extra-moist biscuits: Sour cream and buttermilk keep the crumb tender and rich, not dry.
• Big peach flavor: A quick maceration turns ripe peaches into a naturally syrupy topping.
• Home-cook friendly: No fancy tools needed—just a bowl, a sheet pan, and a cutter (or a glass).
• Perfect make-ahead option: Prep peaches and whip cream ahead, then bake biscuits when you want them warm.

Grocery List

• Produce: 6 medium ripe peaches, 1 lemon
• Dairy: unsalted butter, sour cream, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Juicy Peach Topping

• 6 medium ripe peaches (about 2 1/2 lb / 1.1 kg), peeled if you like, pitted, and sliced 1/2-inch thick
• 1/4 cup (50 g) granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Vanilla Sour Cream Biscuits

• 2 1/2 cups (312 g) all-purpose flour, plus more for dusting
• 3 tbsp (38 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 6 tbsp (85 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3/4 cup (180 g) sour cream, cold
• 1/2 cup (120 ml) buttermilk, cold (plus 1 tbsp for brushing)
• 2 tsp vanilla extract
• 1 tbsp coarse sugar, for topping (optional)

Vanilla Whipped Cream

• 1 cup (240 ml) heavy cream, very cold
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the peaches

Add the sliced peaches to a medium bowl. Sprinkle with the granulated sugar, lemon juice, vanilla, and a pinch of salt. Toss gently until the peaches look glossy.

Let sit at room temperature for 20 minutes to draw out juices and create a natural syrup. (If your peaches are very firm, give them the full 20 minutes; if they’re ultra-juicy, 10–15 minutes may be enough.)

Step 2: Preheat and set up your pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C).

Line a rimmed baking sheet with parchment paper (or use an ungreased baking sheet). Set aside.

Step 3: Mix the dry ingredients and cut in the butter

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

Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have pea-size pieces with a few flatter shards. Those butter bits are what create flaky layers.

Step 4: Add sour cream, buttermilk, and vanilla (don’t overmix)

In a small bowl, whisk the sour cream, 1/2 cup (120 ml) cold buttermilk, and vanilla until smooth.

Pour the wet mixture into the dry mixture. Stir with a fork or rubber spatula just until a shaggy dough forms and no dry flour patches remain. The dough should look a little rough and sticky; that’s perfect. If it seems unusually dry, drizzle in 1–2 teaspoons extra buttermilk.

Step 5: Shape, cut, and bake the biscuits

Lightly flour a work surface. Turn the dough out and gently pat it into a 1-inch-thick rectangle (about 8 x 6 inches). For a little extra lift, fold the dough in half once and pat back down to 1 inch thick.

Using a floured 2 1/2-inch round cutter (or the rim of a sturdy glass), cut out 8 biscuits. Press straight down—don’t twist—or the biscuits won’t rise as evenly. Gather scraps once, gently pat to 1 inch thick, and cut remaining biscuits.

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them rise tall). Brush the tops with 1 tbsp buttermilk and sprinkle with coarse sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top. Let cool on the pan for 5 minutes before serving.

Step 6: Whip the vanilla cream

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and salt. Whip with a whisk or hand mixer until soft-medium peaks form (it should hold its shape but still look creamy, not stiff or grainy).

Refrigerate until ready to assemble.

Step 7: Assemble the peach shortcakes

Split each warm biscuit horizontally with a serrated knife. Spoon a generous amount of peaches and syrup over the bottom half. Add a big dollop of whipped cream, then cap with the biscuit top.

Finish with an extra spoonful of peaches and a little more whipped cream if you like. Serve right away while the biscuits are still slightly warm.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter, cold sour cream, and cold buttermilk help the biscuits rise and stay flaky.
• Don’t overwork the dough: Stir just until combined; overmixing makes biscuits tough instead of plush and tender.
• Use ripe, fragrant peaches: If they smell like peaches, they’ll taste like peaches. If they’re underripe, the topping can be bland.
• For extra syrup: After macerating, mash a few peach slices with a fork to boost juiciness and create more sauce.
• Clean cuts = taller biscuits: Press the cutter straight down and lift straight up; twisting seals the edges.

Variations

• Bourbon peach shortcake: Stir 1 tbsp bourbon into the peach mixture after macerating.
• Ginger-peach: Add 1/2 tsp ground ginger to the biscuit dry ingredients, or add 1 tbsp finely chopped crystallized ginger to the peaches.
• Berry-peach mix: Replace 1 cup of sliced peaches with 1 cup sliced strawberries or blueberries; macerate as directed.

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak when the biscuits are freshly baked and still a little warm.

Make ahead: Macerate peaches up to 24 hours ahead and refrigerate in a covered container. Whip the cream up to 24 hours ahead and refrigerate (re-whisk briefly if it softens). Bake biscuits the day you plan to serve, or bake up to 1 day ahead.

Store: Keep components separate. Biscuits: airtight at room temperature for 2 days. Peaches: covered in the refrigerator for 3 days. Whipped cream: refrigerated for 2 days.

Rewarm: Biscuits reheat well in a 300°F (149°C) oven for 6–8 minutes.

Nutrition (per serving)

Approximate, per 1 assembled shortcake: Calories: 430; Protein: 6 g; Carbohydrates: 52 g; Fat: 22 g; Saturated Fat: 13 g; Fiber: 2 g; Sugars: 24 g; Sodium: 420 mg.