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Peach Shortcakes

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I recently was leafing through one of my many cooking magazines that litters my bookcase.  Since peaches are at their peak, I wanted to make a quick dessert with them.  In the July/August 2008 issue of Cook’s Illustrated I found a recipe for Peach Shortcakes (page 23).  I did change the whipped cream to cool whip because I had it on hand and would not have to fuss with making my own whipped cream.  Since my children were eating it I also changed the peach schnapps to orange juice as they recommended.  My one complaint with the recipe was that the biscuits burned in the 15 minutes at 474 F.  I would either reduce the heat to 425 or cook it for less time.

Peach Shortcakes

adapted from Cook’s Illustrated July/Aug 2008 p 23

Serves 6


  • 2 lbs ripe peaches (6 peaches) peeled, pitted and cut into slices
  • 6 Tbsp sugar
  • 2 Tbsp orange juice


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 Tbsp sugar (I would increase that next time)
  • 3/4 tsp salt
  • 2/3 cup buttermilk
  • 1 large egg
  • 1 stick unsalted butter, melted and cooled some
  • 1 Tbsp sugar for sprinkling the shortcakes just before baking (or use sugar in the raw for added texture)
  • Cool whip, (for topping) defrosted


Toss 3/4 of your sliced peaches with 4 Tbsp of the sugar.  Toss the remaining peaches with 2 Tbsp of peaches and 2 Tbsp of orange juice (or peach schnapps if you want to go that route).  Microwave the smaller portion of the peaches with the orange juice in a microwave safe bowl for about 1 1/2 to 2 minutes on high.  Use a potato masher to mash the peaches and combine them with the larger amount of peaches.  Allow to sit at least 30 minutes – or overnight.

Biscuits: Preheat oven to 425 (not 475 like originally instructed) with the rack in the middle position of your oven.  Line a cookie sheet with either parchment paper or a silicone baking sheet (Sil-pat).  Combine the dry ingredients together in a large bowl.  Whisk together.  In a smaller bowl, combine the buttermilk and egg and whisk to combine.  Add the melted, and somewhat cooled butter and combine with the whisk.  Add the liquids to the dry ingredients and stir with a wooden spoon until they are combined.  Spray a 1/3 cup measure with cooking spray so the dough will not stick.  Scoop 6 -1/3 cup size biscuits on the prepared cookie sheet.  Form them into biscuits with your hands, but do not press down.  Bake for about 15 minutes (watching carefully) until they are golden brown.  Remove to a cooling rack for at least 15 minutes.

To serve: Slice the biscuit in half lengthwise.  Top with a spoon full of defrosted cool whip.  Top with sliced peaches and juices.  Top with the biscuit top and dollop with more cool whip.  Enjoy!

NOTES: I think next time I will make the biscuits with the Bisquick Mix and follow the directions for making the biscuits.  I think they have better flavor.  The kids loved the cool whip instead of homemade whipped cream.  If you have whipping cream in the can, I am sure that will work as well.

Author: goodcookbecky

I am a home school mom of three wonderful kids. I have been married for over 20 years and am still in love. I love to cook, as a young child I enjoyed spending time with my mom in the kitchen and that love has grown into a passion. I started this blog to share my favorite recipes with friends and family and have enjoyed seeing it grow beyond those boundaries.

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