Peach Shortcakes

Ingredients

Biscuits

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp sugar
• 1 1/4 cups cream
• 2 tbsp butter, melted (for brushing on top of biscuits)

Peaches

• 1.5 lbs ripe yellow peaches
• juice of 1 lemon
• 2-3 tbsp sugar
• 1/2 tsp vanilla
• 1.5 tbsp cornstarch
• 1/4 tsp cinnamon

Assembly & Serving

• 3/4 cup cream
• fresh mint

Instructions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Whisk together the flour, salt, baking powder and sugar in a large bowl. Pour in the cream and mix until wet and shaggy looking. Knead only a couple times before rolling out to 3/4" thick on a floured surface.
3. 3
   Cut large circles of dough using the bottom of a glass mason jar (or biscuit cutter). Place biscuits on baking sheet and brush tops with melted butter. Bake for 13 minutes.
4. 4
   Let biscuits cool while you prepare the peach filling. Bring a large pot of water to a boil. Drop in the peaches for 10-15 seconds then immediately remove with a slotted spoon. Discard water.
5. 5
   Peach skins should, at this point, peel off very easily. Peel skins completely and then slice peaches into 1/4th" segments.
6. 6
   Place peaches back into the pot and add the sugar, cornstarch, cinnamon and lemon juice. Bring to a simmer and cook until mixture is very thick and peaches have broken down slightly---about 8 minutes. Stir in vanilla extract then remove from heat.
7. 7
   Whip remaining cream until it holds soft peaks. To assemble shortcakes, split biscuits down the center and spoon some peach filling generously on top of half a biscuit. Top with other biscuit half.
8. 8
   Spoon a dollop of freshly whipped cream on top and a little sprig of mint. Enjoy immediately.