RECIPE: Bourbon Peaches and Cream Shortcakes

Makes 6 servings



2 cups unbleached all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, Cut into cubes

2 large eggs, lightly beaten

½ cup heavy cream

1 egg beaten with 2 tablespoons milk, for egg wash

Turbinado sugar, for sprinkling



½ cup light brown sugar, packed

1 tablespoon bourbon

4 large ripe peaches (about 1-1/2 pounds)


Whipped Cream

1 cup heavy cream

3 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

¼ teaspoon cinnamon


Preheat the oven to 400 degrees F.


Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl. Add the flour mixture to a food processor fitted with the blade attachment. Add the butter and pulse until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Pulse until just combined. The dough will be sticky.


Dump the dough out onto a well-floured surface. With floured hands, pat the dough out ¾-inch thick. Cut out biscuits with a 2 3/4-inch cutter and place on a parchment-lined baking sheet. Brush the tops of the biscuits with the egg wash. Sprinkle with the turbinado sugar and bake until the bottoms are slightly golden, about 20 minutes. Cool the biscuits in the pan on a wire rack.


While the biscuits cool, make the peaches and whipped cream. Bring the sugar and ¼ cup water to a boil in a small saucepan over medium-high heat. Remove pan from the heat and cool for 10 minutes. Stir in the bourbon.


Cut the peaches in half lengthwise and remove the pits. Cut each half lengthwise into ½-inch-thick slices and put them in a medium bowl. Pour the bourbon sugar syrup over the peaches and toss gently to c oat completely. Cover the bowl with plastic wrap and refrigerate the peaches for at least 30 minutes and up to 2 hours.


Whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and cinnamon, and continue to beat until the peaks are a little stiffer.


To assemble, split each shortcake in half crosswise and place the bottom half on a plate. Spoon peaches over the biscuit. Top with a generous spoonful of whipped cream. Cover with the top of the biscuit and top with a dollop of cream. whipped cream on top, then place the sliced peaches on the whipped cream. Repeat with the remaining biscuits. Serve immediately.



*It’s the peak of peach season in the South. Peaches are perfect for sweet and savory dishes.


*When buying peaches for this recipe, you don’t want overly ripe peaches or peaches that are too hard. Pick peaches with a slight give and are tender to the touch so they maintain their shape and sweetness.


*You can make the syrup a couple of weeks in advance and refrigerate it, tightly covered. Don’t add the peaches too far ahead, though, as they will turn brown after a couple of hours in the marinade.


*Use a traditional bourbon for the syrup, like Jim Bean. Traditional bourbon is sweeter, more full-bodied, and contains 70% corn, 15% rye, and 15% barley.  Since it’s on the sweeter side, you’ll want to pair it with rich, sweeter flavor profiles that complement one another, like desserts, creamy appetizers, and candied nuts like pecans and walnuts.  

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