Peach and Blueberry Shortcake Recipe

Ingredients:

• 2 pounds ripe peaches
• 1 pint blueberries
• 1/3 cup granulated sugar, more or less, depending on sweetness of fruit
• 1 tablespoon fresh lemon juice
• 6 biscuits (see below)
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• BISCUITS:
• 2 cups self-rising flour
• 2 1/2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter, cut into small pieces, kept cold
• 3/4 cup whole milk
• 2 tablespoons heavy whipping cream

Directions:

1. Make biscuits: Adjust oven rack to center position. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt. Add butter and rub it into flour mixture with your fingertips or a pastry cutter until it resembles very coarse meal. Stir in milk until just combined.
3. Scoop dough in 6 equal portions onto prepared baking sheet. Lightly pat each portion into a disk and lightly brush tops of disks with heavy cream.
4. Bake biscuits 15 to 20 minutes or until golden brown. Remove from oven and cool on wire rack.
5. Prepare fruit: Fill a large pot with water and bring to boil. Fill a large bowl with ice water and set aside. Place peaches in boiling water 15 seconds. Use a slotted spoon or mesh spider to immediately transfer peaches to ice water. Once cool, peel skins off. Pit and cut into 1-inch pieces.
6. In a large bowl, combine peaches and blueberries. Toss with sugar and lemon juice.
7. Whip cream: In another large bowl, add cream and vanilla. Slowly stir in powdered sugar. Whip to soft peaks.
8. Slice shortcakes in half horizontally. Place bottoms on plate. Mound with whipped cream and fruit mixture. Cover with tops and serve.