I’ve been sitting here trying to think of another thing I like about summer. The things that I used to like about it, don’t really work anymore. No school – nope. Swimming – nope, no pool. Tanning / reading a book – nope, skin cancer. Actually, I just thought of one. The summer Olympics! My husband is an Olymics fanatic, and I have to say, I’m really enjoying being exposed to the non-stop games coverage. So once every 4 years, I’ll have a second reason to like summer.
The first, and only truly redeeming aspect of this sweltering season, is the fresh fruit. Here in the Northeast, few even consider buying items such as fresh blueberries or nectarines during the other seasons. I do love apples and pears, but having my pick of beautiful summer berries and juicy stone fruit makes summer almost bearable. It also makes me go borderline overkill on the fruit-centric desserts.
After reading Shutterbean’s post about Peach Shortcakes (and seeing her fantastic photos), I knew what I was going to do with the carton of peaches I’d bought from the farmer’s market.
Super cold butter makes for light and flaky biscuits.
Got to use my new biscuit cutter (purchased from the always dangerous Broadway Panhandler).
Yup, these came out nice and flaky!
Sweet and simple. Just ripe peaches and freshly squeezed oj.
Peaches + biscuits
+ good-quality vanilla ice cream (good thing Haagen Dazs was on sale ;) )
- 1 recipe Flaky Buttery Biscuits (see below)
- 1 pound fresh ripe peaches or nectarines, peeled and sliced
- 2 tablespoons fresh orange juice
- 2 tablespoons Cointreau, optional
- 1 pint best-quality vanilla ice cream, slightly softened
- mint, for garnish
Follow the steps below to make the Flaky Buttery Biscuits.
While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Cointreau, if using. Stir and let sit for a while, stirring occasionally.
If the biscuits aren’t straight from the oven, heat them in the microwave for about 30 seconds. Slice open each biscuit and place the bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top the top of the biscuit. Sprinkle with chopped mint & serve immediately.
Flaky Buttery Biscuits:
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
- 3/4 cup milk (you may not need the entire amount)
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on the lined baking sheet. Bake the biscuits for 13 to 15 minutes, until golden brown.
***If you want to take the skins off the peaches, score the bottoms of the peaches with a knife and drop them in boiling water for 2 minutes. Let cool to the touch and easily remove skins. It’s a lifesaver!***
Yield – 10-12 shortcakes (I got about 9, using a 2.5″ cutter)