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It’s Friday and the last day of peach week! Of course we’re going to finish out the week with a boozy treat – it’s Friday, after all :)
Ok, so when you’re watching a show you’ve recorded and you’re fast forwarding through the commercials, do you ever make it a game to see how close you can get to stopping the fast forwarding to the start of the next scene? I always get so anxious doing it and I swear I always press the play button way too early. It’s kind of a fun/quirky challenge that I do when I watch a marathon of recorded episodes of my favorite shows. Please tell me you do the same?
Let’s talk about this boozy peach and honey cream shortcakes. The biscuits are different from any other biscuit I’ve ever made. They’re more of a sweet biscuit (makes sense because it’s a dessert) but they’re also super soft and pillowy. They were perfect for this delicate dessert. I loved the syrup that the peaches were marinated in – I mean, peaches & amaretto, there’s nothing better! The honey whipped cream is light and airy with the just the right amount of sweetness that doesn’t put this dessert over-the-top sweet.
I hope you all have a great weekend and thanks for tuning into peach week! :)
Boozy Peaches and Honey Cream Shortcakes
For the biscuits:
- 2 cups (250 g) all-purpose flour
- 2 tablespoon dark brown sugar
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoon (84 g) cold unsalted butter, cut into 1-inch cubes
- 1 cup (238 g) plus 3 tbsp. heavy whipping cream
- 2 tablespoon sparkling sugar
For the boozy peaches:
- 4 large peaches, peeled and sliced (video tutorial on how to do this easily)
- ½ cup (110 g) firmly packed dark brown sugar
- 2-3 tablespoon (2 tablespoon) amaretto
For the honey cream:
- 1 ½ cups (355 ml) heavy whipping cream
- 5 tablespoon (105 g) honey
- Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper or silicone baking mats. Set aside.
- In a large bowl, combine the ingredients for the boozy peaches. Toss to coat well then place in fridge to cool.
- Put the flour, brown sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. With the food processor on low, drop the cubed butter down the feed tube and process until ingredients are like large breadcrumbs.
- Turn on the food processor again and add 1 cup of heavy cream through the feed tube until the ingredients are just moistened.
- Turn the mixture out onto a lightly floured surface and pat the dough into a 3/4" thick circle. Dip a large biscuit cutter into flour and then cut straight down into the dough. Do NOT twist. This seals the edges and prevents the biscuits from rising nicely. Re-roll dough together to get more dough to cut more biscuits.
- Transfer cut biscuit dough to prepared baking sheet and with a pastry brush, brush the remaining 3 tbsp. of heavy cream on the tops of the biscuits and top with the sparkling sugar.
- Bake biscuits for 14-16 minutes. Let cool completely before assembling.
- In the meantime, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and honey together until soft peaks form.
- Once the biscuits have cooled and you're ready to assemble the shortcakes: slice the biscuits in half, place 1/4 cup of the peaches on top of one biscuit, top with the honey cream, then top with the other biscuit half. Repeat for the rest of the shortcakes.
- This is best eaten the day of because the liquid from the peach mixture will make the shortcake biscuits soggy if they sit for too long.
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