Grilled Peach Shortcakes with Whipped Honey Cream

Shortcake has long been a summer staple on American tables, usually piled high with berries. Here, ripe peaches hit the grill until caramelized, then nestle into tender buttermilk biscuits with airy whipped honey cream.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 390 cal
• 6g protein
• 48g carbs
• 20g fat
• 3g fiber

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Ingredients

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

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, then brush the cut sides lightly with oil so they do not stick.
3. 3Grill peaches cut-side down 3 to 4 minutes until deep grill marks appear and the flesh softens and caramelizes; flip briefly 1 minute more, then transfer to a plate and drizzle with honey while warm.
4. 4Meanwhile, whisk flour, most of the sugar, baking powder, and salt in a bowl. Cut in the cold butter with a pastry cutter or fingertips until pea-sized crumbs form.
5. 5Stir in buttermilk just until a shaggy dough comes together; do not overmix.
6. 6Pat dough into a 3/4-inch-thick round on a floured surface, cut into 6 biscuits, and place on a parchment-lined sheet. Sprinkle tops with remaining sugar.
7. 7Bake at 425°F for 12 to 15 minutes until tall, golden, and cooked through. Cool 5 minutes on a rack.
8. 8Whip the cream with vanilla and a drizzle of honey to soft peaks.
9. 9Split warm biscuits, layer with grilled peach halves and juices, and crown with honey cream. Tear basil over the top if using for a bright finish.