Chef Alice Waters of Chez Panisse—Berkeley,
Adapted by StarChefs
Yield: 6 Servings
- 1 ½ pounds peaches (about six medium)
- ¼ cup plus 1 ½ tablespoons granulated sugar
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- 6 baked 2-inch biscuits
(see recipe below)
- Powdered sugar for dusting
Peel and slice the peaches; toss with ¼ cup sugar. Whip
the cream with 1 ½ tablespoons sugar and the vanilla until
it holds soft peaks. Slice the biscuits in half.
To assemble each shortcake, place the bottom of a biscuit on a
plate, cover with a scoop of peaches and a dollop of cream, top
with the other half of the biscuit, and dust with powdered sugar.
This is the cream biscuit recipe we use for cobblers and shortcakes.
- 1 ½ cups unbleached all-purpose flour
- 1 big pinch salt
- 4 teaspoons sugar
- 2 teaspoons baking powder
- 6 Tablespoons (3/4 stick) unsalted butter, chilled
- 11 Tablespoons cream
Preheat the oven to 400 degrees Fahrenheit.
In a medium-size mixing bowl, combine the flour, salt, sugar, and
baking powder. Cut the cold butter into the flour mixture with a
pastry blender until most of the pieces of butter are pea size or
smaller. Stir in 10 tablespoons cream until the mixture just comes
together. Turn the dough onto a counter top, roll and cut out the
six 2-inch round or square biscuits, re-rolling the dough scraps,
To bake, place the biscuits on a baking sheet and brush the tops
with the remaining tablespoon of cream. Bake for 17 minutes, until