Grilled Peak-Peach Shortcakes with Honey Whipped Cream

Serves 6 · 20 min prep · 12 min cook

Ingredients

• 4 large ripe freestone peaches
• 1 tbsp neutral oil
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 6 large store-bought or homemade buttermilk biscuits
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2 tbsp, plus more for drizzling honey
• 1 tsp pure vanilla extract
• 1/8 tsp pinch kosher salt
• optional, for garnish fresh basil leaves

Instructions

1. 1Preheat a gas or charcoal grill to medium-high heat, about 400°F, and clean and oil the grates well so the fruit does not stick.
2. 2Halve and pit the peaches; brush the cut sides lightly with oil and sprinkle with the brown sugar and cinnamon so a thin caramel crust can form.
3. 3Place the peaches cut-side down on the hot grill; cook undisturbed until deep grill marks appear and the sugar begins to caramelize, 3–4 minutes.
4. 4Flip the peaches and grill skin-side down another 2–3 minutes until they soften slightly but still hold their shape; transfer to a cutting board to cool for a few minutes.
5. 5While the peaches rest, whip the cold heavy cream with the powdered sugar, honey, vanilla, and salt until soft-to-medium peaks form; keep chilled.
6. 6Split the biscuits horizontally and, if desired, toast the cut sides on the cooler edge of the grill for 30–60 seconds until lightly crisp and warm.
7. 7Slice the grilled peaches into thick wedges, catching any released juices in a bowl.
8. 8Place a biscuit bottom on each plate, spoon on a generous layer of warm peach slices and their juices, then add a big dollop of the honey whipped cream.
9. 9Cap with the biscuit top, add one more spoonful of cream and peaches, and finish with an extra drizzle of honey and a few torn basil leaves if using.
10. 10Serve immediately while the biscuits are still warm and the cream is just starting to melt into the smoky-sweet peaches.