Ingredients
Scale
- 3 cups (360 grams) all-purpose flour
- 3 tablespoons granulated sugar , divided
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) salted butter , cold and cut into cubes
- 1 ¼ cup (310 grams) buttermilk , cold (plus additional for brushing the shortcakes)
- ¼ teaspoon ground cinnamon
- 1 lb (455 grams) fresh peaches , sliced (about 5-6 medium)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract or vanilla bean paste
- ⅛ teaspoon ground cinnamon (optional)
- 1 quart (950 grams) vanilla ice cream
Instructions
- Preheat oven to 400°F. Prepare a sheet pan with parchment paper or silicone baking mat.
- In a bowl, mix flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Cut in the cold butter until it resembles peas.
- Stir in 1 cup of buttermilk using a spoon or spatula, adding more buttermilk as necessary to form the dough. Avoid overmixing.
- Shape the dough into a rectangle about 1 inch thick and cut into 12 biscuits. Brush the tops with more buttermilk and sprinkle with cinnamon sugar.
- Bake for 18-20 minutes until golden brown. Allow to cool completely.
- Toss peach slices with sugar, vanilla, and optional cinnamon. Let sit for 10-20 minutes until juicy.
- Softened ice cream is scooped onto halved biscuits and topped with peaches. Serve right away.
Notes
For extra flavor, try using fresh vanilla bean instead of extract.
Ensure the butter is cold for flaky shortcakes.
Serve the shortcakes immediately to enjoy the contrast of warm biscuits and cold ice cream.
Nutrition
- Serving Size: 1 shortcake
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.