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Peaches and Cream Drop Biscuit Shortcake

Peaches and Cream Drop Biscuit Shortcake

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Drop Biscuits
  • 2 cups gluten-free baking flour (I use Bob's Red Mill 1:1)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ cup cold unsalted butter, cubed
  • 2 eggs eggs
  • ½ cup milk (I use vanilla almond milk)
  • ¼ cup honey
  • 1 tbsp butter, melted 
Peaches
  • 3 peaches, sliced thin
  • 2 tbsp coconut sugar
  • 2 tbsp honey
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
Whipped Cream
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered sugar (sub monk fruit powdered sugar for lower sugar if needed)

Method
 

Peaches
  1. Slice the peaches into thin slices and combine in a bowl with the coconut sugar, honey, cinnamon, lemon juice and vanilla extract. Mix until fully combined then set aside.
Drop Biscuits
  1. Preheat oven to 375℉ and prepare a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. With a pastry dough cutter (or a sturdy fork) cut butter into the flour mixture until butter is fully cut into the flour and it resembles small pebbles.
  4. Whisk together honey, eggs and milk then mix it into the flour mixture.
  5. Drop approximately 2 tbsps of dough onto baking sheet, 2 inches apart from each biscuit. There will be enough dough for 8.
  6. Brush on melted butter overtop of each biscuit.
  7. Bake for 10-15 minutes, or until a toothpick comes out clean and tops begin to brown.
Whipped Cream
  1. Whip heavy cream until whipped cream forms.
  2. Then, mix in the powdered sugar and vanilla until just fully combined.
Peaches and Cream Drop Biscuit Shortcake
  1. Cut each biscuit in half. On the bottom half, layer on whipped cream and top with the peaches. Then, top with the other half of the biscuit and a dollop of whipped cream.
  2. Be sure to assemble right before ready to eat, not in advance. Serve and enjoy!