Basil-Infused Peach Shortcake

Serves 6 · 30 min prep · 16 min cook

Ingredients

• 2 cups all-purpose flour
• 1/3 cup plus 3 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp kosher salt
• 8 tbsp cold unsalted butter
• 3/4 cup plus 1 cup cold heavy cream
• 1/4 cup buttermilk
• 2 lb ripe peaches
• 1/2 cup packed fresh basil leaves
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 425°F and line a baking sheet with parchment. In a large bowl whisk flour, one-third cup granulated sugar, baking powder, and salt.
2. 2Grate or cube the cold butter into the flour and toss until coated, then rub with fingertips until the mix resembles coarse crumbs with some pea-sized pieces.
3. 3Stir in three-quarters cup cold heavy cream and the buttermilk just until a soft dough forms. Turn onto a lightly floured surface and pat into a 1-inch-thick rectangle.
4. 4Cut into 6 rounds or squares with a sharp cutter, pressing straight down without twisting. Place on the sheet, brush tops lightly with a spoonful of cream, and sprinkle with turbinado sugar.
5. 5Bake 14 to 17 minutes until tall, deeply golden, and hollow-sounding when tapped on the bottom. Cool on a rack until just warm or room temperature for easy splitting.
6. 6Meanwhile slice the peaches and toss with three tablespoons granulated sugar and most of the torn basil leaves in a bowl. Let macerate 20 to 30 minutes until juicy and fragrant.
7. 7Whip the remaining cup of cold heavy cream with powdered sugar and vanilla to soft-medium peaks. Fold in a few finely minced basil leaves for a pale green fleck and herbal lift.
8. 8Split each biscuit horizontally. Spoon macerated peaches and their syrup over the bottoms, add a generous cloud of basil cream, and cap with the biscuit tops.
9. 9Arrange on a platter for self-serve weekend hosting. Biscuits can be baked earlier in the day and peaches macerated ahead; assemble just before serving so the shortcakes stay tender and showstopping.