Caramel Peach Shortcakes with Bourbon Cream

Source: Jen Musty, Batter Bakery

Recipe Type: | Seasons:

Makes 12-14 shortcakes


Bourbon Cream
2 cups chilled heavy cream
1 tablespoon (or more!) bourbon
1 teaspoon vanilla extract
¼ cup powdered sugar

Caramel Peaches
4 medium size ripe peaches
¼ cup caramel (store-bought or homemade)

Sweet Corn Biscuits
3 cups all-purpose flour
1½ cups cornmeal
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons fine sea salt, plus more for sprinkling
1 cup roasted corn kernels, cooled
2 ½ cups cold heavy cream
Raw sugar, for sprinkling


To make the cream: Whip until soft peaks form. Add the vanilla extract, bourbon, and powdered sugar. Whip to the desired thickness. Chill until ready to use.

To make the caramel peaches: Slice peaches into ¼ inch-thick slices. Bring the caramel to a simmer in a sturdy saucepan. Toss the peaches with the caramel. Remove from the heat and set aside to cool.

To make the biscuits: Preheat the oven to 400°F. Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl. Add the corn kernels and toss everything together. Add the cream to the bowl in a slow stream, stirring with a fork, until the dough begins to come together (you may not need the full amount of cream for this to happen). Gather into a loose ball with your hands and turn out onto a floured surface. Pat the dough into a ½ inch thick flat disk and cut it with a round or square cutter into biscuits. Place the biscuits onto a parchment-lined baking sheet, and place in the freezer for 15 minutes. Before baking, brush the tops with cream and sprinkle with sea salt and raw sugar. Bake until the biscuits are golden and have risen and just set, about 15-20 minutes (depending on size).

To assemble: Split the cooled biscuits in half. Place a generous amount of caramel peaches on top of each biscuit bottom. Place a large dollop of bourbon cream on top of the peaches. Place the biscuit tops over the peaches and cream and serve immediately

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