Peach Shortcake

By KeyIngredient

Ingredients

• Shortcakes:
• 5 c. sliced peaches
• 2 Tbsp. packed light brown sugar
• 1 1/4 c. white whole wheat flour
• 1 1/4 c. flour
• 1/3 c. packed light brown sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 Tbsp. unsalted butter cut into small pieces
• 3 Tbsp. canola oil
• 1 c. buttermilk
• 1/2 tsp. vanilla
• 1 Tbsp. water
• 1 Tbsp. raw cane sugar
• 1/3 c. whipping cream
• 1/2 c. reduced fat sour cream

Details

Preparation time 40mins

Preparation

Step 1

Heat oven to 425. Toss peaches with 2 Tbsp. brown sugar in a medium bowl; set aside, stirring occasionally to help dissolve the sugar.

For the shortcakes, place both flours, brown sugar, baking powder, baking soda and salt in a food processor; pulse to combine. Add butter and oil; pulse until the mixture resembles coarse sand. Add buttermilk and vanilla; process until the dough comes together.

Transfer dough to a floured surface; kneed several times so the dough comes together. Pat the dough into an approx. 6x12 inch rectangle, about 1" thick. Cut out 6 rounds with a 3" biscuit cutter dipped in flour; press it straight down without twisting so the shortcakes will rise evenly when baked. Pat the remaining dough back into a 6x3 inch oval; cut out 2 more biscuits.

Place the shortcakes on a baking sheet lined with parchment. Brush the tops with water; sprinkle with raw sugar. Bake until the bottoms are golden brown and the tops are beginning to color, 13-15 min. Transfer to wire rack to cool.

Beat cream in medium bowl until soft peaks form, 1-2 min. Fold in sour cream until combined.

To Serve:
split the shortcakes horizontally. Spoon the peaches and juice onto the bottom, top with the cream mixture; replace the shortcake tops.