These shortcakes, with slices of fresh grilled peaches and whipped cream sandwiched between a spicy jalapeno biscuit, are the hot and sweet dessert of my dreams. Grilled peaches have so much flavor, and when you pair their sweetness with the kick of the jalapeno (not to mention a flaky buttermilk biscuit), it’s tastebud heaven. So go grab some peaches and fire up your grill so you can have these on a fine summer night.
All the credit for this recipe goes to the lovely people at Amoritas Vineyards. We were lucky enough to get a tour of their vineyard a few weeks ago (it helps that a friend from high school runs the place – so freaking impressive). Besides being on the Leelanau Peninsula, my happiest place in the world, their white wines are delicious. And this is from someone who thought she didn’t like white wine. This post isn’t sponsored – they just make great wine and I think you should check them out! But it was their peach and jalapeno cider, which we sampled in their tasting room, that made me start grabbing for peaches and jalapenos as soon as we got home and getting to work in the kitchen.
I looooove a good biscuit, and I especially love the unexpected kick of jalapeno paired with sweet peaches. The biscuits only take a few minutes to make, and if you have a gas grill, you can have the peaches grilled and ready by the time they come out of the oven.
Shortcakes are a great party dessert, since they’re unfussy and easy to portion and just really delicious. If you have a spice-loving crowd, you can double the amount of jalapeno for biscuits with more of a kick; and if you’re serving kids, feel free to leave them out. I added whipped cream because of course, but I think the grilled peaches are juicy enough that you could leave it off and still have fabulous dessert. You could also set aside a biscuit and a few peaches for a spectacular breakfast the next day, not that I would know (seriously, don’t tell my kids that I sometimes eat dessert for breakfast before they wake up or I’ll never hear the end of it).
- 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
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 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.
- Stir in the chopped jalapeno, then pour in the buttermilk and mix with a wooden spoon.
- 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.
- Transfer the biscuits to the baking sheet and bake 15 minutes, until golden brown.
- 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.
- 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.
- Split the biscuits, top with grilled peaches and whipped cream, if desired.