Roasted Peach Shortcake with Brown Butter Biscuits Recipe
This delightful Roasted Peach Shortcake features tender brown butter biscuits layered with bourbon-roasted peaches, homemade whipped cream, and a hint of fresh thyme for a refreshing summer dessert that’s both elegant and easy to make.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Roasted Peaches
- 3 cups fresh peaches, sliced (about 4 large peaches)
- 2 tablespoons light brown sugar
- 1 tablespoon bourbon
- ¼ teaspoon cinnamon (optional)
- 1 teaspoon fresh thyme (optional)
Brown Butter Biscuits
- 2 cups pastry flour (can substitute all-purpose flour)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted brown butter, cold and cut into chunks
- ½ cup heavy cream, cold
- Turbinado sugar (optional, for topping)
Whipped Cream
- 1 ½ cups heavy whipping cream, cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Roast the Peaches: Preheat your oven to 400°F (204°C). In a ceramic baking dish, combine the sliced peaches, brown sugar, cinnamon, bourbon, and fresh thyme gently to coat. Roast the mixture for 15 minutes, then stir and continue roasting for an additional 10–15 minutes until the peaches become soft and syrupy. Remove from oven and allow to cool completely. Store in an airtight container in the fridge if not using immediately.
- Prepare Brown Butter Biscuits: In a small bowl, whisk together pastry flour, sugar, baking powder, and kosher salt. Incorporate the cold brown butter chunks using your hands, pressing into the flour until the butter is well distributed but still in quarter-sized pieces. Slowly drizzle in the cold heavy cream while mixing to form a dry, shaggy dough. Turn the dough onto a clean surface and press into a 1-inch thick rectangle. Cut the dough into four even squares, stack them, then press down again to 1 inch thickness to create layers for flakiness. Cut into 4–5 rounds, reshape remaining dough and cut 1–2 more rounds to make a total of 6 biscuits. Place biscuits on a baking sheet and freeze for 10–15 minutes.
- Bake the Biscuits: Remove biscuits from freezer, brush the tops with melted butter, and lightly sprinkle with turbinado sugar if desired. Bake at 400°F (204°C) for 20–25 minutes or until golden brown on top. Once baked, remove from oven and let cool completely.
- Make Whipped Cream: While biscuits and peaches cool, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer on high speed until thickened with medium peaks.
- Assemble the Shortcakes: Slice each biscuit in half horizontally. Layer the bottom half with a generous spoonful of roasted peaches, a dollop of whipped cream, and optional fresh thyme leaves. Top with the biscuit halves and serve immediately.
Notes
- You can substitute all-purpose flour if pastry flour is not available.
- Freezing the biscuits before baking helps create a flaky texture by keeping the butter cold.
- Adjust the sweetness and bourbon amount of the peaches according to your preference.
- Fresh thyme adds a subtle herbal note but can be omitted if unavailable.
- Store roasted peaches in an airtight container refrigerated for up to one week.
