Grilled Peach Shortcakes with Cornmeal Biscuits & Whipped Honey Cream

Shortcake shines in summer when stone fruit meets the grill. Caramelized peaches rest on tender cornmeal biscuits, finished with a soft cloud of whipped honey cream for a smoky-sweet finish.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 51g carbs
• 22g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 5 medium ripe peaches
• 1 1/2 cups all-purpose flour
• 1/2 cup fine cornmeal
• 1/4 cup plus 2 tbsp granulated sugar
• 1 tbsp baking powder
• 3/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 3/4 cup buttermilk
• 1 1/2 cups heavy whipping cream
• 3 tbsp honey
• 1 tsp vanilla extract
• 1 tsp neutral oil for grill

Instructions

1. 1Preheat a grill or grill pan to medium-high heat (about 400°F). Halve and pit the peaches, then brush the cut sides lightly with oil.
2. 2Grill the peaches cut-side down until deep grill marks appear and the fruit softens and caramelizes, 3 to 4 minutes per side; transfer to a plate and slice when cool enough to handle.
3. 3Meanwhile, whisk flour, cornmeal, sugar, baking powder, and salt in a bowl. Cut in the cold butter with a pastry blender or fingers until pea-sized crumbs form.
4. 4Stir in the buttermilk just until a shaggy dough comes together. Turn onto a lightly floured surface, pat into a 3/4-inch-thick round, and cut into 6 biscuits with a floured cutter.
5. 5Place biscuits on a parchment-lined sheet and bake at 425°F until tall, golden, and cooked through, 14 to 16 minutes. Cool on a rack 5 minutes.
6. 6Whip the cream with the remaining sugar, honey, and vanilla to soft, billowy peaks.
7. 7Split each warm biscuit horizontally. Spoon grilled peach slices and any collected juices onto the bottoms, top with a generous dollop of honey cream, and cap with the biscuit lids.
8. 8Serve immediately while the biscuits are still slightly warm and the peaches are juicy against the cool cream.