Who's ready for some more biscuit deliciousness??? This recipe is one of my personal favorites when it comes to desserts that are perfect for the upcoming spring and summer season. It's my take on a traditional shortcake. Sky-high buttermilk biscuits take the place of the usual shortcake, and juicy peaches mixed with a little brown sugar make a mouth-watering filling. Freshly whipped cream, a drizzle of maple syrup and toasted pecans take this dessert to stellar status.
Recently, I shared the news that my blog had been featured in Wiregrass Living magazine. This recipe was one of the dishes in my feature. It's definitely a hit around our house. In fact, I have a confession to make - After photographing this dish, I unashamedly devoured the.whole.thing. I mean, I couldn't let such a beautiful thing go to complete waste!?! Shhh...Don't tell anyone. ;) A girl's gotta indulge every now and then.
I know that fresh peaches aren't always easy to come by this time of year, so a bag of sliced, frozen peaches would make a fine substitute if you're in a pinch. Just defrost and proceed as written. This entire recipe comes together quickly and the steps are super easy.
Here in the south, we southerners are serious about our homemade biscuits. There's a debate about whether using salted butter or shortening is better when it comes to this topic. I've always been a firm believer in butter, until very recently. The past few times I've made biscuits, I only had shortening on-hand...no butter to be found. I'm slowly becoming a shortening believer. My biscuits came out mile-high and were super light and flaky. I've also perfected my kneading method and fold over the dough several times while kneading. This helps to create beautiful layers.
This is the 3rd installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.
Bon Appetit, my friends!
via:http://sugarandspice-celeste.blogspot.in/2014/04/savethebiscuit-just-peachy-shortcake.html
Recently, I shared the news that my blog had been featured in Wiregrass Living magazine. This recipe was one of the dishes in my feature. It's definitely a hit around our house. In fact, I have a confession to make - After photographing this dish, I unashamedly devoured the.whole.thing. I mean, I couldn't let such a beautiful thing go to complete waste!?! Shhh...Don't tell anyone. ;) A girl's gotta indulge every now and then.
I know that fresh peaches aren't always easy to come by this time of year, so a bag of sliced, frozen peaches would make a fine substitute if you're in a pinch. Just defrost and proceed as written. This entire recipe comes together quickly and the steps are super easy.
Here in the south, we southerners are serious about our homemade biscuits. There's a debate about whether using salted butter or shortening is better when it comes to this topic. I've always been a firm believer in butter, until very recently. The past few times I've made biscuits, I only had shortening on-hand...no butter to be found. I'm slowly becoming a shortening believer. My biscuits came out mile-high and were super light and flaky. I've also perfected my kneading method and fold over the dough several times while kneading. This helps to create beautiful layers.
This is the 3rd installment of my #savethebiscuit series, in which I've partnered with the nice folks at White Lily flour.
Bon Appetit, my friends!
via:http://sugarandspice-celeste.blogspot.in/2014/04/savethebiscuit-just-peachy-shortcake.html
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