Cornmeal Peach Shortcakes
Cornmeal Peach Shortcakes might be just the dessert you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 426 calories, 5g of protein, and 24g of fat each. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a vegetarian diet. If you have milk, cornmeal, heavy cream, and a few other ingredients on hand, you can make it.
Instructions
Preheat oven to 425F. In a mixing bowl, combine flour, cornmeal, baking powder, salt and 2 Tbsp. sugar.
Add butter and cut in with fingers or a pastry blender until it resembles coarse meal. Stir in milk and mix with a fork just until a rough dough begins to form. Turn out onto a lightly floured surface and knead once or twice until dough just comes together.
Divide dough into 4 portions and lightly shape each one into a disk.
Place dough disks on a parchment-lined baking sheet and bake until golden, about 20 minutes.
While shortcakes are baking, combine peaches and remaining 2 Tbsp. sugar in a bowl.
Let stand, stirring occasionally to dissolve sugar. In a medium bowl, using an electric mixer, whip cream with confectioners' sugar until stiff peaks form. Split warm biscuits, top with peaches and any juices that have collected in bowl.
Place other half of biscuit on top, spoon a dollop of whipped cream on plate and serve.