Sweet Homemade Biscuit Shortcakes with delicate summer Fresh Peaches fried in butter and brown sugar with nutmeg and cinnamon. Top it off with soft whipped cream and a sprinkle of nutmeg, it’s an amazing dessert that will soon become your favorite!
They say “Imitation is the sincerest form of flattery”! I sure hope so… because a couple of weeks ago I ran across a video on Facebook with Jennifer Garner copying a recipe from Tabitha Brown.
I was super intrigued with the recipe. Then another friend I follow on Instagram made the same recipe! It was everywhere! I wanted to try my hand at making this dessert that was capturing social media!
The original recipe calls for frying the peaches in oil and using refrigerator biscuits. Which is fine…but I knew I could kick it up a few notches…well at least I thought I could.
What resulted was honestly one of the BEST desserts I’ve ever had! The homemade buttermilk biscuits, with a sprinkle of cinnamon sugar, melt in your mouth… and the fried warm peaches are AMAZING! I may have eaten two of these…just to make sure they were really as awesome as I thought they were! They are! (I’m here for you friends!)
How To Make Fried Peaches and Biscuits
You can use “spray” whip cream…but if you’re going to go to the effort of making soft sweet biscuits ya may as well make a small bowl of homemade whipped cream. I do this first and let it chill while I prepare the biscuits and peaches.
In a small bowl add 1/2 cup heavy whipping cream. Whip by hand. (Come on, you can do it! Think of it as your cardio workout for the day!) Once thickened, add 2 Tablespoons powder sugar, and a splash of vanilla. Cover and place in the refrigerator to chill until ready to serve.
Prepare 8 ripe, fresh peaches, by peeling and dicing them before making the sweet shortbread biscuits. This will allow you to fry the peaches while the biscuits are baking. Set the prepared peaches aside.
TIP: If you’re worried about the peaches browning before you can saute them, place them in a bowl filled with water and 1 Tablespoon of lemon juice.
How to Make Shortbread Biscuits
This recipe will make 4-5 shortbread biscuits. You can double the recipe for additional shortcakes if needed.
Preheat the oven to 395° and line a baking sheet with parchment paper or a silicone mat.
In a medium bowl add 1 cup all-purpose flour, 1/2 Tablespoon baking powder, 1/2 teaspoon salt, and 1/2 Tablespoon sugar.
Add 1 1/2 Tablespoon shortening and 1 1/2 Tablespoons softened butter.
Use a pastry blender to cut the butter and shortening into the dry ingredients until a small pea size crumb forms.
Add 2 Tablespoons buttermilk and 8 Tablespoons plus 2 teaspoons milk. Mix until just combined.
TIP: It’s important not to over mix or over handle the dough as it will create a tough shortcake.
Place the biscuit dough on a well floured surface. Roll the dough around in the flour until the outside is coated. Knead the dough 3-4 times, just enough to coat the outside of the dough so it is not too sticky. Remember we’re not forming a long term relationship with the dough! (That comes later after it’s baked and we eat this yummy dessert!)
Pat the dough into a 1 inch thick disc. The goal is great big mile high biscuits! So don’t bust out that rolling pin! Just pat it down gently…give it a little love tap!
Using a biscuit cutter, flour the cutter, and cut out 4 biscuits. Gather up the remaining scraps and form a fifth biscuit with your hands. It doesn’t have to look perfect. It’s gonna be smothered in peaches!
Place the biscuits on the prepared baking sheet about 1/2 inch apart. I like my biscuits to hug each other. Snuggle up and get cozy!
Brush the top of each biscuit with Heavy Whipping cream! This will give’em a beautiful crackly golden brown top! I know generally biscuits are brushed with melted butter…but we are going for a dessert not a dinner side.The cream will make them look shiny and beautiful!
For the topping mix 1 Tablespoon sugar with 1/2 teaspoon cinnamon. Sprinkle the cinnamon sugar on the top of each biscuit.
Place biscuits in preheated oven and bake for 12 minutes, or until they are lightly golden and have risen to double in size. Be careful not to over bake the biscuits. Nice, tender, fluffy biscuits are what we are aiming for…not hockey pucks! That ruins the entire outcome! Unless you’re planning on playing hockey? Hmmmmm!
While the biscuits are baking you have just enough time to fry up the fresh peaches!
In a large skillet, over medium heat, melt 1/4 cup butter. Add prepared peaches. Fry for 5 minutes, stirring from time to time. As you fry the peaches the juices from the fruit will release. That’s what you’re looking for!
Add 1 cup brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cardamon (optional), and a squeeze of half a lemon! Continue to Sautè until the the brown sugar dissolves and is slightly bubbly, and creates this amazing delicious sauce! The peaches should still be slightly firm, not overcooked.
The timer should be going off and the biscuits should be done! Remove from the oven. Allow to cool just slightly.
TIP: Remove biscuits from the baking sheet as soon as possible so they do not continue to baking.
To serve this delicious decadent dessert, cut, or split, a biscuit shortcake in half. Place the bottom on a dessert plate. Pour a large spoonful of fried peaches and sauce over the bottom of the biscuit. Place the top of the shortbread biscuit on top of the peaches. Spoon another hefty scoop of the fried peaches on top. That’s a mountain of happiness!
Top the shortcake off with a heaping spoonful of whipped cream! Garnish with a sprinkle of nutmeg.
Warning… you need to brace yourself! You’re about to taste the BEST summer dessert on the planet. I highly recommend sitting down when taking that first bite…cause this is one swoon worthy dessert!
If I to try to come up with the perfect balance of flavors and textures…this would be it! The warm tender soft sweet biscuits, the buttery spiced peaches, and the whipped cream melting down the sides of the shortbread and peaches. In a word…Incredible!
I know this seems like a complicated dessert…but truly it comes together very quickly and it’s worth the few extra steps.
I’m sure the original made with store bought biscuits is good…but this is GREAT! The original recipe also called for maple syrup…but I wanted the peaches to shine in this dessert and that can’t happen when you use a flavor as strong as maple syrup! Let those peaches create it’s own syrup with the brown sugar!
If you enjoyed this recipe, and I hope you do, you may also enjoy these other summer favorite treats!
Summer Dessert Recipes
- Double Crust Purple Plum Pie
- Easy Homemade Cream Puffs
- Individual Raspberry Cookie Crumble Recipe
- Fresh Classic Blueberry Pie
- Mint Fudge Asphalt Pie
- Best Key Lime Pie
Thanks so much for stopping by! You can find the printable recipe below. I’d love to have you follow me on Pinterest, Instagram, and Facebook where I share my favorite and new recipes every week!
Sweet Biscuit Shortcakes
- 1 cup all-purpose flour
- 1/2 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1 1/2 Tablespoons shortening
- 1 1/2 Tablespoons butter, softened
- 2 Tablespoons buttermilk
- 8 Tablespoons and 2 teaspoons milk
- 2 Tablespoons heavy cream
Cinnamon Sugar Topping
- 1 Tablespoon Sugar
- 1/2 teaspoon cinnamon
- 8 ripe peaches, peeled and diced
- 1 cup brown sugar
- 1/4 cup butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- sprinkle of cardamon
- 1/2 a lemon, juiced
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 Tablespoons powder sugar
- Splash of Vanilla
- Sprinkle of Nutmeg
- In a small bowl whip heavy cream until it becomes thick. Add powder sugar, and a splash of vanilla. Whip again until light and fluffy. Cover and chill.
- In a large bowl whisk together flour, baking powder, salt and sugar.
- Preheat oven to 395°. Line baking sheet with silicone baking mat or parchment paper.
- Cut shortening and butter into dry ingredients, with a pastry blender, until small pea size crumb forms. Add buttermilk and milk. Mix until just combined and a sticky ball forms. Do not overmix dough.
- Place dough onto well floured surface. Gently roll the dough around in the flour. Knead 3-4 times. Pat into a large disc about 1 inch thick. Flour biscuit cutter and cut out 4 biscuits. Gather the scraps and form a fifth biscuit. Place biscuits on prepared baking sheet about 1/2 inch apart.
- Brush the top of each biscuit with heavy cream. In a small bowl combine 1 Tablespoon sugar and 1/2 teaspoon cinnamon until well blended. Sprinkle cinnamon sugar on top of each biscuit.
- Bake biscuits in preheated oven for 12 minutes or until lightly golden and double in size. Remove biscuits from baking sheet.
- While biscuits are baking in a large skillet, over medium heat, melt 1/4 cup butter. Saute diced peaches till they turn slightly golden around the edges. Add brown sugar, cinnamon, nutmeg, cardamon (optional) and a hefty squeeze of lemon juice. Continue to cook over medium heat until brown sugar is completely dissolved and the sauce is bubbly.
- Remove from heat. Cut a shortcake in half. Place bottom on dessert dish. Spoon warm peaches over bottom of biscuit. Place top on over peaches. Add another scoop of warm peaches and top with chilled whipped cream. Garnish with nutmeg.
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Wilton Easy Layers Sheet Cake Pan, 2-Piece Set
Bethany Housewares 20 Inch Pastry Board and Cloth Set
AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size
KSPOWWIN 5 Pieces Stainless Steel Cookie Cutters Biscuit Plain Edge Round Cutters in Graduated Sizes Shape Molds
Serving Size:1 shortcake
Amount Per Serving: Calories: 802Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 87mgSodium: 613mgCarbohydrates: 118gFiber: 7gSugar: 88gProtein: 8g