Light and airy, these biscuits are cake-like when they’re topped with cream and sugar, and then stuffed with bright peaches, blueberries, and pillows of whipped cream.
Why Try? As a great “shortcake shortcut,” use prepared biscuits from the refrigerated section and then top them with cream and sugar before baking to turn them into quick shortcakes.
Fresh peaches peak in ripeness about mid-summer so we suggest using frozen peaches during the rest of the year because they’ve been frozen at perfect ripeness. If you can find great fresh peaches, or you have a peach tree ripe for the picking, by all means substitute them for the frozen ones.
Ingredients
- 4 cups frozen peach slices
- 1 cup fresh blueberries
- 1 can refrigerated biscuits, 8 biscuits
- 1 pint plus 2 tablespoons heavy cream
- 2 tablespoons sugar
- 1/2 cup fresh lemon juice
- 1 cup brown sugar
Preparation
- 1 Preheat oven to 350°F.
- 2 Place biscuits on an ungreased cookie sheet about 2 inches apart. Brush biscuits with heavy cream, using about 2 tablespoons. Sprinkle with sugar. Bake according to package directions.
- 3 Combine peaches, blueberries, lemon juice, and brown sugar, tossing to coat.
- 4 Whip heavy cream with an electric mixer on high until very thick.
- 5 To assemble, halve baked biscuits, place bottom half on a small plate, top with a heaping spoonful of fruit, a heaping spoonful of whipped cream, and then some more fruit. Replace top of biscuit and serve.
