Roasted Peach Shortcakes
 
Makes 7
Ingredients
  • 2 cups self-rising flour, plus more for dusting
  • 4 tablespoons sugar, divided
  • 6 tablespoons cold unsalted butter, grated
  • ½ cup plus 1 tablespoon whole buttermilk, divided
  • 1 large egg, beaten
  • 4 medium fresh peaches, cut into
  • 8 wedges each
  • 2 tablespoons honey
  • 1 tablespoon white balsamic vinegar
  • ⅛ teaspoon kosher salt
  • Buttermilk Whipped Cream (recipe follows)
  • Garnish: fresh mint leaves
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour and 2 tablespoons sugar. Add cold butter, stirring until evenly distributed. Add ½ cup buttermilk, and gently stir until combined.
  3. Turn out dough onto a lightly floured surface; gently knead dough until it comes together, 5 or 6 times. Roll dough to ½-inch thickness.
  4. Using a 2½-inch round cutter dipped in flour, cut dough, rerolling scraps if necessary. Place dough on prepared pan.
  5. In a small bowl, whisk together egg and remaining 1 tablespoon buttermilk. Brush egg wash on top of dough. Sprinkle with remaining 2 tablespoons sugar.
  6. Bake until golden brown, 12 to 14 minutes. Reduce oven temperature to 375°. Line another rimmed baking sheet with parchment paper.
  7. In a medium bowl, stir together peaches, honey, vinegar, and salt to coat. Transfer to second prepared pan.
  8. Bake until tender and lightly caramelized, about 20 minutes.
  9. Serve shortcakes with roasted peaches and Buttermilk Whipped Cream. Garnish with mint, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-peach-shortcakes/