Peaches and Cream Shortcakes with Cornmeal-Orange Biscuits

Name: Peaches and Cream Shortcakes with Cornmeal-Orange Biscuits
Yield: Makes 8 Servings
Ingredients: 1/4 cup sugar; 1 1/2 teaspoons grated orange peel; 1 1/2 cups all-purpose flour; 1/2 cup yellow cornmeal; 3 tablespoons (packed) golden brown sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch pieces; 2/3 cup (or more) whole milk; 2 pounds peaches, peeled, pitted, cut into 1/2-inch-thick slices; 1/3 cup sugar; 1/2 teaspoon vanilla extract; 1 cup chilled whipping cream; 3 tablespoons powdered sugar

By Lauren ChattmanPhotographer Brian Leatart

August 30, 2009

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Recipe notes