Peach Shortcake

Serves: 8
Prep time: 20 minutes
Bake time: 30 minutes

3 cups unbleached all purpose flour
4 teaspoons baking powder
¾ teaspoon salt
8 tablespoons (4 ounces)  Organic Salted Butter, chilled
½ cup heavy cream
½ cup whole milk
2 tablespoons maple syrup
Melted butter, for brushing
2 lb peaches, peeled, if desired
2 tablespoons maple syrup
8 oz Creme Kefir (Labne) 
2 tablespoons maple syrup
Cinnamon, for topping

Preheat oven to 425˚.

Remove pit and cut peaches into ¼” slices. Toss peaches with maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 20-25 minutes.

In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Stir in the heavy cream, milk, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.

Scoop dough out onto a floured surface and pat into a 1″ thick square. Using a 3” biscuit cutter, cut dough into 8 biscuits, gathering and reforming dough as needed. Place on a baking tray covered in parchment paper and brush with melted butter. Bake for 25-30 minutes until biscuits are golden. Remove and let cool slightly.

In a bowl, combine the creme kefir with maple syrup. Assemble shortcakes by slicing biscuits in half, layering a spoonful of the whipped creme kefir and peaches then following with the top half of the biscuit and more peaches/creme kefir.

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