peach shortcake

This is one of my favorite "make anytime" desserts.  What's that?  Well, everything in this recipe is a pantry, fridge, or freezer staple that I have 98% of the time.  I can make peach shortcake any time year round in about 30 minutes.  Sweet.

You can use any biscuit or cake you want for this.  I like using Bisquick drop biscuit recipe with  some sugar and cinnamon added.  This is my go-to biscuit for this recipe for ease, and lack of many ingredients.  Plus, prep through pulling out of the oven biscuit making takes only 15 minutes.

When the biscuits go in the oven start working on the peaches.  You can use fresh or frozen peaches depending on availability and season.  They both work well.  Add one pound of sliced peaches into a medium pot and cook over medium heat.

When the peaches have mostly thawed (if using frozen) stir in the brown sugar and cinnamon.

The juice from the peaches mixed with the sugar and cinnamon make a great sauce.  Stir occasionally until the peaches are soft (not mushy), and the sauce has thickened.  Remove from heat until just warm.

Let the biscuits cool a bit once they come out of the oven.

If you start making the peaches once the biscuits go in the oven they should be ready around the same time.  Let them sit out until they cool.  This is why say this recipe takes 30 minutes instead of 15.  You have to take cooling time into account.

Cut the biscuit in half.  Scoop some peaches out over the bottom biscuit half and drizzle some of the sauce over top.  Cover with the top biscuit half and finish off with a dollop of whipped cream.  Fresh homemade is preferable, but cool whip works too.  :)

Peach shortcake:
serves 4

ingredients:

biscuit:

• one recipe of biscuit drop biscuits
• 2 tsp granulated sugar
• 1 tsp cinnamon

peaches:

• 1 pound sliced peaches (fresh or frozen)
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup brown sugar, packed

whipped cream:

• 1 cup whipping cream
• 2 tsp granulated sugar
• 1/4 tsp cream of tartar

directions:
1.  Make a batch of Bisquick drop biscuits according to their directions.  While mixing add in the sugar and cinnamon.  Bake and set aside to cool.
2.  When the biscuits go into the oven begin making the peaches.  Put a pound of fresh or frozen peaches into a medium sized pot on medium heat.  If frozen allow to heat and thaw mostly.  Add in the nutmeg, cinnamon, and brown sugar.  Stir in well and continue to stir occasionally until the peaches are soft, but not mushy, and the sauce has thickened.  Remove from heat and set aside until just warm.
3.  When the biscuits and peaches are almost cool enough, start making the whipped cream.  Dump the whipping cream, sugar, and cream of tartar into a mixing bowl and beat on high with a hand mixer until thick and fluffy.
4.  Finally, time to put it all together.  Slice a biscuit in half and cover the bottom half with 1/4 of the peaches and some sauce.  Top with the remaining biscuit half and top with a dollop of whipped cream.  Serve immediately.  If there are leftovers store all three components separately in airtight containers (whipped cream and peaches in the fridge, and biscuits on the counter).

Note:  Leftover peaches in the sauce (or heck, a full batch of it) are DELICIOUS mixed into oatmeal the next morning.  So good!