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These peach thyme shortcakes have summer written all over them.
And I could not think of a better recipe to end a long week than these shortcakes right here. I know that I say this often, but these areโฆat the very leastโฆpretty close to perfection.
Buttery flakey biscuits, finished with a sprinkle of coarse sugar and flaked almonds. Then loaded up with thyme infused honey peaches, whipped mascarpone cream and finished off with the top of the biscuit.
You see? Perfection.
This is one of those recipes that Iโve known for a while I would be making. Iโm talking since late May. Yes, I have had these on my editorial calendar for a good two + months, and Iโm pretty excited to finally be sharing them. And you know what I love most? Even though Iโve had this idea for months now, in all that time nothing about the idea ever changed . If you know me, than you know that one minute I can love an idea and the next minute I am totally over it. So for a recipe to stick this long, you know it has to be good.
Really, really good.
Also, are these just not the most perfect Friday treat?!
Double also?! Who else is so excited itโs Friday!? Um me! Itโs been a looong week, with plenty of ups (YAY), and a few downs (which I realize is typical for just about everyone).
Anyway, I am thankful for Fridays, and for these fun shortcakes. So letโs quickly chat about them and then get on with the weekend!
As I said, Iโve had these on my recipe list for months now, but I wanted to wait until the peaches were just sweet enough to create the perfect dessert. Itโs still a little early in the peach season, but I was lucky enough find extra sweet peaches at my favorite local roadside farm stand. And last week my mom told me that the Ohio peaches had just arrived at our former favorite little grocers, Lake Road Market. Point is, the minute I picked up the peaches I knew it was finally time to make these shortcakes.
These biscuits are the same biscuits I use just about any time I make a shortcake recipe, or even just biscuits for breakfast. I always use grated butter and plenty of buttermilk. But for these biscuits I topped them off with some coarse sugar and flaked almonds, which I LOVE with the peaches and thymeโฆ
Speaking of whichโฆthe peaches! While the biscuits are great and the cream is delicious, letโs just be real, the peaches are the star. Itโs key to find ripe, but firm peaches. If your peaches are overly soft Iโm afraid they will just turn to mush, which might still taste good, but the texture might turn people off. So ripe, but firm! The peaches are soaked in a sweet thyme infused honey that takes this peach shortcake from good to out of this world delicious.
I know, so dramatic, but how else am I supposed to get the point across, you know?
Picture it like thisโฆ
โ>buttery, flakey, homemade biscuit (always homemade)
โ>sandwiched with thyme infused honey soaked peaches (yummmmm)
โ>then dolloped with mascarpone whipped cream (cause sometimes you just need to elevate by adding whipped cream)
โ>finished with a generous drizzle of that thyme honey sauce
Can you see it now? Can you almost taste their deliciousness? I kind of hope so, because you NEED these shortcakes in your life.
Like this weekend. Which is why Iโm sharing this recipe with you on a Friday. Because we now all have two full days to get our butts to the farmers market, farm stand, or even betterโฆthe actual peach farm to pick ourselves some of the freshest, sweetest peaches summer has to offer.
Then run home to the kitchen and get baking. In less than an hour you can be eating these pretty shortcakesโฆand trust me, these are good any time of the dayโฆ7am or 11pm. These are an all around, anytime kind of dessert.
Got to love summertime. Live it up guys!
Watch the How To Video:
Sweet Peach Thyme Shortcakes
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter, grated on a box grater just like cheese
- 3/4 cup buttermilk + more for brushing
- coarse sugar and/or slivered almonds, for topping
Honey Thyme Peaches
- 1/3 cup honey
- 4 sprigs fresh thyme
- 1 teaspoon vanilla
- 1 pinch flaky sea salt
- 3 ripe, but firm peaches, sliced
Whipped Cream
- 4 ounces mascarpone cheese
- 1 cup heavy cream
Instructions
- 1. Preheat the oven to 400 degrees F. 2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the butter and toss with the flour. Add the buttermilk and mix until just combined, adding more buttermilk if needed. Drop 6 large spoonfuls of batter onto a parchment lined baking sheet. Brush each with buttermilk and sprinkle with sugar and almonds. Bake until golden brown, 15 to 18 minutes. Cool slightly before filling.3. Meanwhile, heat the honey, thyme, vanilla and sea salt in a small sauce pan over medium heat until it just comes to a boil. Remove from the heat and pour the honey over the sliced peaches. Let sit 5-10 minutes.4. To make the cream. Whip the mascarpone and cream together until stiff peaks form. 5. To assemble, slice each biscuit in half. Spoon the peaches and honey overtop. Add a dollop of cream and finish by adding the top of the biscuit. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Peach shortcakes in summerโฆthe best!
Hi Tieghan!I’ve made these biscuits before and while they’re delicious I’ve run into two problems: the dough is far too wet to handle, so I’ve had to add a lot more flour and chill it before I can shape it. In the video you roll the dough out, but in the recipe you suggest dropping it in spoonfuls onto the baking sheet. What would you suggest?
And second, I’ve also had the bitter aftertaste issue that some others seem to be having. Supposedly with this larger amount of baking powder plus a reaction with the buttermilk, the bitterness is to be expected. Do you think I could swap it out with baking soda and control that? Thanks in advance ๐
Hi there! I live in a drier climate, so I may need less flour than you. Just add more as needed until the dough comes together.
Rolling the dough out or dropping the biscuits both with great. I guess I like rolling the dough out a little better though as it is prettier! As for the aftertaste, try using 2 teaspoons baking powder. See if that helps!
So sorry for any trouble you have had. Please let me know if you have any other questions. Glad you love this recipe! Thank you! xTieghan
Hi! I made these twice in Tahoe and they were divine! So, soooo good! Tonight, I made them at sea level. 18 min didnโt seem like enough so I left them in for and extra 5 min. They looked so beautiful but tasted bitter! I donโt think that I messed up the amount of baking powder. I did, however, measure out the dry ingredients and left them out on the countertop for at least a week (bc I still needed to buy buttermilk). What do you think caused the bitterness?
Hey Jenny, honestly, I am really unsure what the bitterness is about. I wouldn’t think it would have anything to do with leaving the dry ingredients out. Was your baking powder fresh or could it have been old? Please let me know if you have any other questions. So glad you are enjoying this recipe. Thanks so much! x Tieghan
Hi. Just wanted to confirm the tablespoon of baking soda. Made the dish last night and though it looked great, the baking soda was really strong. Can I reduce it if i make again? Thanks.
Hey Ashley! It’s actually 1 tablespoon baking powder. please let me know if you have any other questions. Hope you love the recipe!
Number 1, these look and sound amazing! And number 2, I just moved to Lakewood in Ohio so I will have to go to the Lake Road Market and get some peaches!!
Oh my gosh, how cool!! I hope you love them!! Absolute favs!