recipe

Fluffy biscuits piled high with sweet, juicy peaches and airy whipped cream—maybe these desserts should be called “tallcakes”?!

safety
  • Uses the microwave
  • Uses a knife
  • Uses the oven
difficulty
  • Advanced
time
  • 1½ hours
yield
  • Makes 4 shortcakes

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Prepare Ingredients

1 pound
sliced frozen peaches, thawed
¼ teaspoon
ground ginger
3 tablespoons plus 1 tablespoon
sugar, measured separately, plus extra for sprinkling
1½ cups (7½ ounces)
all-purpose flour
1½ teaspoons
baking powder
¼ teaspoon
baking soda
⅛ teaspoon
salt
¾ cup
buttermilk
6 tablespoons
unsalted butter, melted
2 cups
Whipped Cream

Gather Cooking Equipment

  • Dry measuring cups
  • Cutting board
  • Chef’s knife
  • 2 bowls (1 large microwave-­safe, 1 medium)
  • Oven mitts
  • Potato masher
  • Rimmed baking sheet
  • Parchment paper
  • Whisk
  • Liquid measuring cup
  • Fork
  • Butter knife
  • Cooling rack
  • 4 serving plates
  • Slotted spoon
1
 
1 pound
sliced frozen peaches, thawed

Use dry measuring cups to measure out ¾ cup peaches and transfer to cutting board. Set aside remaining peaches. Use chef’s knife to roughly chop ¾ cup peaches.

 
2
 
¼ teaspoon
ground ginger
3 tablespoons
sugar

In large microwave-safe bowl, combine chopped peaches, ground ginger, and 3 tablespoons sugar. Use rubber spatula to stir until well combined. Heat in microwave until peaches are bubbling, about 1½ minutes.

 
3
 

Use oven mitts to remove bowl from microwave. Use potato masher to crush chopped peaches (careful—bowl will be hot). Add remaining sliced peaches to bowl and use rubber spatula to stir until combined. Let sit until peaches are juicy, at least 30 minutes or up to 2 hours.

 
4
 

Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.

 
5
 
1½ cups (7½ ounces)
all-purpose flour
1½ teaspoons
baking powder
¼ teaspoon
baking soda
⅛ teaspoon
salt
1 tablespoon
sugar

In medium bowl, whisk together flour, baking powder, baking soda, salt, and remaining 1 tablespoon sugar.

 
6
 
¾ cup
buttermilk
6 tablespoons
unsalted butter, melted

In liquid measuring cup, use fork to stir buttermilk and melted butter until butter forms small clumps.

 
7
 

Add buttermilk mixture to bowl with flour mixture. Use clean rubber spatula to stir until combined.

 
8
 
Vegetable oil spray

Spray inside of ½-cup dry measuring cup with vegetable oil spray. Use greased measuring cup to scoop batter and use butter knife to scrape off extra batter. Drop 4 scoops onto parchment-lined baking sheet, leaving space between biscuits. Sprinkle each biscuit generously with extra sugar.

 
9
 

Place baking sheet in oven. Bake biscuits until tops are golden brown, 14 to 16 minutes.

 
10
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let biscuits cool on baking sheet for 10 minutes. (This is a good time to make your Whipped Cream.)

 
11
 
2 cups
Whipped Cream

When biscuits are ready, split biscuits open with clean fork following photo, below. Transfer biscuits to individual serving plates. Use slotted spoon to divide peaches evenly among biscuit bottoms. Top each with spoonful of whipped cream and 1 biscuit top. Serve.

You can split open biscuits just like English muffins. Because the biscuits are delicate, using a fork is easier than using a knife. Turn biscuit on its side, then poke tip of fork gently around edge of biscuit to split open.