Peach Shortcake Biscuit
Y’all definitely should try my take on a shortcake, using my buttermilk biscuit recipe. A refreshing treat with major comfort food vibes, it also makes the best use of stone-fruit season.
4–6 fresh yellow peaches
1 lemon, halved
⅓ cup sugar
2 ½ cups self-rising flour (White Lily, if available), plus more for kneading the dough
½ cup shortening
1 cup chilled buttermilk
1 stick butter, melted
1 quart peaches and cream ice cream (can substitute vanilla)
1. First, make the peach compote: Dice the peaches with the skins on (you can remove the skins, if you prefer), discarding the pits. In a large pot, combine the diced peaches, juice of 1 lemon (about 2 tablespoons of juice), and sugar.
2. Stir well and bring to a boil over medium-high heat, then reduce heat to low and simmer for 10–15 minutes. If the mixture is too thick, you can carefully add a small amount of water. Remove the pan from the heat and set aside.
3. Next, make your biscuits (see video): Preheat the oven to 400ºF. In a large bowl, combine the flour and shortening. Using your hands or 2 butter knives, incorporate the shortening into the flour. Place in the refrigerator to chill for 10 minutes.
4. Once chilled, make a well in the flour mixture. Shake the buttermilk thoroughly and add it to the well. Stir gently, about 15 turns, to create a loose dough.
5. Flour a clean work surface, rolling pin, and biscuit cutter. Turn the dough out onto the floured surface. Carefully roll it out, then fold into a square or rectangle. Repeat at least once to create layers. Cut out the biscuits and arrange them on a parchment-lined baking sheet.
6. Brush the biscuits with some of the melted butter. Bake until brown, about 15 minutes. Top with more butter. Set the biscuits aside to cool.
7. To serve, slice the biscuits in half. Add the peach compote (warm it first, if needed), then the ice cream. Finish with a bit more peach compote and serve!