Juicy and sweet grilled peaches sandwiched between a freshly baked biscuit and topped off with a delicate honey whipped cream these grilled peach shortcakes are sure to become a favorite summer dessert.
There is nothing that screams summer more to me than biting in to a big juicy peach! In fact I used to buy them by the boxful and make big batches of peach pie filling to freeze so I could enjoy the fresh peach flavor year round.
In the summer I can’t be trusted in the produce section. I am an admitted fruit addict and I am not planning on changing my ways anytime soon! This week before I had even gotten to the first item on my shopping list my cart was full of two kinds of berries, a pineapple, mangos, and a bag of peaches. Toby isn’t a big fruit eater so this is all for me my friends!
To use up some of the peaches in an interesting way I decided to make these yummy grilled peach shortcakes! I love the way that grilling peaches brings out their natural flavor. The sugars caramelize when cooked leaving delicious grill marks on the soft warm peaches. I paired the grilled peaches with a simple drop biscuit shortcake.
These shortcakes are so quick to bake you have no excuse to ever buy those spongy rings that they sell in the supermarket again. I based them off of a Taste of Home recipe, but added a few changes. From an episode of Good Eats, I learned that Alton Brown thinks soft flour creates the best biscuits. I wanted to give that idea a try in this recipe by adding corn starch to soften the flour a bit. Nothing beats a warm fresh biscuit with slightly crispy edges and a soft pillowy center. Top it off with some honey whipped cream and you’ve got yourself the perfect dessert to finish off any barbecue!
- 3 Large peaches cut in half
- 2 tablespoons oil
- 2 cups flour
- 2 teaspoons baking powder
- ¼ cup sugar
- 2 teaspoons corn starch
- ¼ teaspoon salt
- ¼ cup unsalted butter
- 1 egg yolk
- 1 cup ½ & ½
- 1 cup heavy whipping cream
- 3 tablespoons honey
- Heat grill to a medium high temperature and lightly brush the cut side of the peaches with oil. Grill peaches cut side down just until cooked and slightly tender. Slice peaches and set aside.
- Preheat oven to 425 degrees. In a mixing bowl combine flour, baking powder, sugar, corn starch and salt.
- Melt the butter and let cool slightly, then add in ice cold half and half to the melted butter and stir. This method should solidify the butter into little granules that will keep the shortbread nice and tender. Whisk the egg yolk in to the wet ingredients and then add them into the dry ingredients stirring just until combined.
- Drop biscuits by heaping spoonful onto a lightly greased baking sheet. Bake for 10 - 12 minutes or until the tops are slightly golden.
- While the biscuits cool. Beat whip cream until it starts to thicken, but has not formed stiff peaks. I prefer the cream to be slightly loose still for this recipe, as if hand beaten, to add to the rustic feel. Stir honey into the whipped cream.
- Once biscuits have cooled split them in half and fill each one with sliced peaches and top with the fresh whipped cream.