Grilled Peach Shortcakes with Honey Whipped Cream

Shortcake has long been a beloved American summer dessert, usually crowned with berries. Grilled ripe peaches bring smoky caramelized sweetness to tender biscuits finished with honey whipped cream.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 6g protein
• 52g carbs
• 20g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and lightly oil the grates.
2. 2Whisk flour, one-third cup sugar, baking powder, and salt in a large bowl. Cut in the cold butter with a pastry blender or fingertips until pea-sized crumbs form.
3. 3Pour in the buttermilk and stir just until a shaggy dough comes together; turn onto a lightly floured surface and pat into a 1-inch-thick rectangle.
4. 4Cut into 6 biscuits with a floured cutter or knife, place on a small sheet pan, and chill while the grill heats.
5. 5Halve and pit the peaches, then brush the cut sides lightly with oil and sprinkle with the remaining sugar.
6. 6Grill the peach halves cut-side down until deep char marks appear and the fruit softens, 3 to 4 minutes; flip and warm the skins another 2 minutes, then move to a plate.
7. 7Place the biscuits on the cooler side of the grill or on a cast-iron griddle insert; cook until risen, golden, and cooked through, about 4 to 5 minutes per side, watching closely so they do not scorch.
8. 8Whip the cream with honey and vanilla to soft peaks.
9. 9Split the warm biscuits, layer with grilled peach halves and generous spoonfuls of honey cream, and serve right away while the peaches are still juicy.