Best Peaches With Cornmeal Shortcakes Recipes

Peaches with Cornmeal Shortcakes image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 12

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 tablespoons granulated sugar, plus more for sprinkling
1/2 cup (1 stick) cold unsalted butter
1 cup buttermilk, plus more for brushing
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1 1/2 pounds peaches, halved, pitted, and cut into 1/4-inch slices (5 cups)
5 ounces blueberries (3/4 cup)

Steps:

Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and granulated sugar. Using the large holes on a box grater, grate butter into flour mixture. Using your fingers, incorporate butter into flour mixture, breaking it into even smaller pieces. With a fork, stir in buttermilk until dough just comes together. Lightly flour a rolling pin and work surface and roll out dough to a 3/4-inch-thick rectangle. Cut into 6 squares (or rectangles).
Place dough squares, 3 inches apart, on a parchment-lined baking sheet. Brush tops with buttermilk and sprinkle with granulated sugar. Bake until shortcakes are golden and puffed, 17 to 20 minutes. Let cool completely on a wire rack.
In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Cut shortcakes in half horizontally. Divide peaches among bottom halves, top with whipped cream and blueberries, and sandwich with top halves.

Nutrition Facts : Calories 509 g, Fat 31 g, Fiber 3 g, Protein 7 g

Peaches and Cream Shortcakes with Cornmeal-Orange Biscuits image

Yield Makes 8

Number Of Ingredients 16

Biscuits:
1/4 cup sugar
1 1/2 teaspoons grated orange peel
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons (packed) golden brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch pieces
2/3 cup (or more) whole milk
Filling:
2 pounds peaches, peeled, pitted, cut into 1/2-inch-thick slices
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup chilled whipping cream
3 tablespoons powdered sugar

Steps:

For biscuits:
Preheat oven to 400°F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.
Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)
For filling:
Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
Using electric mixer, beat cream and sugar in medium bowl until peaks form.
Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.