Peach Jalapeno Shortcakes
Prep time
Cook time
Total time
These easy peach and jalapeno shortcakes have a spicy jalapeno biscuit, sweet grilled peaches, and dollops of whipped cream. It's a great unexpected combination!
Serves: 10 short cakes
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cut into ½ inch slices
  • ¾ cup plus 2 tablespoons buttermilk
  • ½ of a jalapeno, seeded and chopped
  • 4 ripe peaches, halved and pitted
  • Whipped cream, for topping
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Scatter the butter slices over the top and work them in with your fingers until the largest pieces are the size of small peas.
  3. Stir in the chopped jalapeno, then pour in the buttermilk and mix with a wooden spoon.
  4. Turn the batter out onto a lightly floured countertop. Gather the batter together gently with your hands, then roll out with a rolling pin until it is ¾ to 1 inch thick. Use a 3” biscuit cutter (or similarly sized glass) to cut out as many biscuits as possible. Bring the remaining scraps together and cut out 1 or 2 more.
  5. Transfer the biscuits to the baking sheet and bake 15 minutes, until golden brown.
  6. While the biscuits are baking, grill peaches for 3 minutes cut-side down. Check the peaches; when the cut side is soft, it’s time to flip them. Flip them over and grill another 3 minutes, until the peaches are tender.
  7. Allow the peaches to cool, then cut them into slices. You can also choose to peel the skin off (it should come off easily after the time on the grill), or leave it on.
  8. Split the biscuits, top with grilled peaches and whipped cream, if desired.
Recipe by Today We Bake at