Grilled Peach Shortcakes with Basil Whipped Cream

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 4 large ripe peaches
• 1 tbsp neutral oil
• 2 tbsp honey
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 3 tbsp granulated sugar
• 1/2 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup plus 1 cup cold heavy cream
• 1/4 cup packed fresh basil leaves
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and oil the grates lightly.
2. 2Halve and pit the peaches; brush cut sides lightly with oil.
3. 3Grill peaches cut-side down 3 to 4 minutes until deep grill marks appear and flesh softens; flip and grill 2 minutes more.
4. 4Transfer peaches to a plate, drizzle with honey while warm, and let cool slightly before slicing.
5. 5Meanwhile heat oven to 425°F. Whisk flour, baking powder, granulated sugar, and salt in a large bowl.
6. 6Cut cold butter into the dry mix with a pastry cutter or fingertips until pea-sized crumbs form.
7. 7Pour in the three-quarter cup cold cream and stir just until a shaggy dough comes together; turn onto a floured surface and pat into a 1-inch-thick rectangle.
8. 8Cut into 6 biscuits with a round cutter or knife, place on a parchment-lined sheet, and brush tops with a splash of cream.
9. 9Bake 14 to 16 minutes until tall, golden, and cooked through; cool on a rack 10 minutes.
10. 10Finely chop basil. Whip the remaining cup of cream with powdered sugar and vanilla to soft peaks, then fold in the chopped basil.
11. 11Split warm shortcakes, layer with grilled peach slices and basil cream, and replace the tops.
12. 12Serve immediately while biscuits are still slightly warm and cream is fluffy.