makes 10-12 individual shortcakes
recipe slightly adapted from Mad Hungry: Feeding Men and Boys
- 1 recipe Flaky Buttery Biscuits (see below)
- 1 pound fresh ripe peaches or nectarines, peeled and sliced
- 2 tablespoons fresh orange juice
- 2 tablespoons Cointreau, optional
- 1 pint best-quality vanilla ice cream, slightly softened
- mint, for garnish
Follow the steps below to make the Flaky Buttery Biscuits.
While biscuits are baking, place the peaches or nectarines in a bowl with the orange juice and Cointreau, if using. Stir and let sit for a while, stirring occasionally.
If the biscuits aren’t straight from the oven, heat them in the microwave for about 30 seconds. Slice open each biscuit and place the bottom on a plate. Place 2 small scoops of the ice cream onto each biscuit. Top with a large spoonful of fruit. Drizzle over some juice and top the top of the biscuit. Sprinkle with chopped mint & serve immediately.
Flaky Buttery Biscuits:
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
- 3/4 cup milk (you may not need the entire amount)
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
Turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, re-rolling any scraps. Place on the lined baking sheet. Bake the biscuits for 13 to 15 minutes, until golden brown.
***If you want to take the skins off the peaches, score the bottoms of the peaches with a knife and drop them in boiling water for 2 minutes. Let cool to the touch and easily remove skins. It’s a lifesaver!***