It’s a slow burn, summer—a swell of anticipation leading up to August, the last and final hurrah before the decrescendo, the ushering in of fall. My summer on the Vineyard has been full of lazy mornings on the beach and afternoons at the local coffee shop, the bitter scent of espresso enveloping my senses. Nights are for new friends, laughter, and food. The cool night air filled with the happy sound of clinking beer bottles, the clatter of forks and knives scraping against plates, delivering the last bites of food to hungry mouths.
While I’m enjoying the east coast experience, I’ve been dreaming of a hot, sticky St. Louis summer. The gentle sway of a porch swing, the subtle of hum of the ceiling fan as it stirs the hot and humid air. Cicadas sing their summer song, a swarm of white noise that’s almost hypnotic. Sweat trickling down the small of your back as you sip on a tall glass of lemonade, the condensation leaving a wet ring on the table.
No matter where I am, the east coast, the west coast, the Midwest, I always find comfort in the simple sweetness of fresh peaches. Once you bite into its pink, delicate flesh, your senses are overwhelmed by the taste of joy and summer. These simple peach shortcakes are my favorite way to celebrate the season. Tender shortcakes, warm from the oven, topped with sweet peaches and pillows of whipped cream. There truly is nothing better.
Iron Skillet Peach Shortcakes
- 1 cup flour
- 1 cup almond flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled, cut into cubes
- 1 cup heavy cream, chilled, divided
- 1 1/2 teaspoons vanilla extract, divided
- 3 cups fresh peaches, sliced
- Juice of half a lemon
- Preheat oven to 375°F. Spray a large iron skillet with baking spray.
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter; pulse until only pea-size pieces remain. Add 1/2 cup cream and 1 teaspoon vanilla; pulse until large moist clumps form. Transfer to a clean work surface.
- Knead until dough comes together, about 4 turns. Pat dough into the iron skillet. Brush with cream; sprinkle with sugar.
- Bake, rotating skillet halfway through cooking, until golden brown around edges and a tester inserted into center comes out clean, about 20 minutes. Remove from oven and let cool.
- Cut shortcake into biscuits and then cut the biscuits in half.
- Combine peaches and lemon juice. Sprinkle with sugar if desired. Toss to coat.
- Cut biscuits in half; place bottom halves on plates. Top with whipped cream and peaches. Top with remaining biscuit halves.