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Recipes

Warm Peach Shortcakes with Bourbon-Brown Sugar Cream

By Michael McLaughlinPhotography by Mark Thomas
Image may contain Creme Cream Food Dessert and Whipped Cream

Recipe information

  • Yield

    6 Servings

Ingredients

2

1/2 cups unbleached all purpose flour

6

tablespoons plus 3 teaspoons sugar

4

teaspoons baking powder

1

/2 teaspoon salt

1

/4 teaspoon baking soda

1

/2 cup (1 stick) chilled unslated butter, cut into 1/2-inch pieces

1

/2 cup solid vegetable shortening, frozen, cut into 1/2-inch pieces

2

/3 cup chilled buttermilk

1

large egg

1

large egg white

3

/4 cup finely chopped pecans (2 1/2 ounces)

1

cup chilled whipping cream

2

tablespoons (packed) golden brown sugar

1

1/2 tablespoons bourbon

Brown Sugar Peaches (click for recipe)

6

large strawberries

Need to make a substitution?

Preparation

  1. Step 1

    Position rack in center of oven and preheat to 425°F. Whisk flour, 6 tablespoons sugar, baking powder, salt, and baking soda in medium bowl to blend. Add butter and shortening and rub in with fingertips until coarse meal forms. Whisk buttermilk and 1 egg to blend in small bowl. Add to flour mixture and stir until moist clumps form. Gather dough together; turn out onto floured work surface and knead gently just until dough holds together, about 5 turns (dough will be moist). Pat dough into 9x6-inch rectangle; cut into six 3-inch squares. Transfer squares to heavy ungreased baking sheet, spacing apart. DO AHEAD: Can be prepared 4 hours ahead. Cover tightly and refrigerate.

    Step 2

    Whisk egg white in small bowl until foamy. Add pecans and stir to blend. Spread pecan mixture over top of biscuits, dividing equally. Sprinkle squares with remaining 3 teaspoons sugar. Bake biscuits until puffed and light golden, about 18 minutes. Cool biscuits 10 minutes.

    Step 3

    Meanwhile, beat whipping cream, brown sugar, and bourbon in medium bowl until soft peaks form.

    Step 4

    Using serrated knife, cut warm biscuits horizontally in half. Place 1 bottom half on each of 6 plates. Top with Brown Sugar Peaches. Spoon generous dollop of bourbon whipped cream atop each. Cover with biscuit tops. Garnish each with dollop of bourbon whipped cream and 1 strawberry; serve immediately.

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