Go Back Email Link
+ servings
A twist on classic Peaches and Cream Shortbread with a splash of Breckenridge Gin. Tender and soft chocolate chip biscuits with homemade peach sauce and homemade whip cream. The BEST summer dessert!
Print Recipe
5 from 3 votes

Peaches and Cream Shortcake

A splash of gin makes this peach sauce unforgettable.
Prep Time15 mins
Cook Time15 mins
Servings: 6 servings
Calories: 353kcal

Ingredients

Peach Sauce

  • 2 C peach slices fresh or frozen
  • 1/4 C brown sugar
  • 1 Tbsp Breckenridge Gin
  • splash lemon juice

Sweet Biscuit

  • 1 C all-purpose flour or GF flour substitute
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp granulated white sugar
  • 3 Tbsp unsalted butter cold
  • 1/2 C milk plus extra for brushing
  • 1 C chocolate chips optional
  • raw sugar optional

Whipped Cream

  • 1 C heavy whipping cream
  • 1 Tbsp granulated white sugar
  • 1/2 tsp vanilla extract

Instructions

For the Whipped Cream

  • In a stand mixer combine heavy cream, sugar, and vanilla extract. Beat on high for 4 minutes or until fluffy and light. Store in an airtight container in the refrigerator for later.

For the Gin Peach Sauce

  • In a medium pot heat peaches, sugar, and lemon juice over medium low heat. Allow to simmer while making the biscuits.

For the Biscuits

  • Preheat oven to 425°F and line a baking sheet with parchment paper (or spray with non stick spray). Set aside.
  • In a food processor, combine flour, baking powder, salt, and sugar. Pulse to combine.
  • Add cold butter and pulse until it is the texture of wet sand.
  • Pour sandy mix into a medium mixing bowl and add milk.
  • Using a spatula or wooden spoon mix until it is the consistency of very sticky dough.
  • Add chocolate chips if desired.
  • Using a cookie/ice cream scoop (or a spoon) drop biscuits onto the baking sheet about 2 inches apart. It should make between 6-8 biscuits depending on your scoop size.
  • Brush with milk and sprinkle raw sugar over each.
  • Bake on center rack for 15 - 20 minutes or until lightly browned.
  • While biscuits are baking return to the peach sauce.
  • The fruit should have softened by now (fresh peaches may take longer).*
  • Lightly mash peaches to desired consistency ( I prefer lighty smashed with hunks, while my husband likes the texture of apple sauce)**
  • Add in Breckenridge Gin and turn heat down to a simmer. Allow to simmer until biscuits are ready (or about 5 -10 minutes).
  • Remove biscuits from the oven and allow to cool for 5 minutes.
  • Cut biscuits in half and top with warm peach sauce and cool whipped cream. Enjoy!

Notes

To make ahead - Completely make each element and reheat biscuit and peach sauce. Or make the biscuit dough and store in the refrigerator in an air tight container until ready to bake fresh.
*Fresh peaches, if not completely ripe, will take longer to cook. If using fresh, peel the peaches and start the peach sauce first allowing the fruit to soften and cook for an extra 30 minutes.
**If you prefer applesauce consistency, make the sauce and allow it to cool slightly, then pulse in a food processor to get rid of any large hunks.

Nutrition

Calories: 353kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 292mg | Potassium: 191mg | Fiber: 1g | Sugar: 18g | Vitamin A: 958IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg