Ingredients Jump to Instructions ↓

  1. Shortcakes

  2. 4 cups 948ml Bisquick

  3. 1 1/2 cups 355ml Milk

  4. 2 tablespoons 30ml Melted butter

  5. 1 1/2 teaspoons 7 1/2ml Almond flavoring

  6. Peaches

  7. 6 Peaches

  8. 1 teaspoon 5ml Fruit Fresh (fruit preservative)

  9. Splash of warm water

  10. 1 1/2 cups 297g / 10oz Sugar

  11. Whipped Cream

  12. 2 cups 474ml Heavy whipping cream

  13. 1/2 cup 99g / 3 1/2oz Sugar

  14. Toppings

  15. Vanilla Ice Cream

  16. Mint sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees.

  2. To make the shortcakes, mix the bisquick, sugar, milk, butter, and almond flavoring in a medium-size bowl and pour into 12 well greased muffin tins. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes and pop out of pans.

  3. Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.

  4. In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.

  5. To serve, split the biscuit in half and place bottom half on a plate. Top with 1 scoop of vanilla ice cream, pour fresh peaches and syrup on top, and place top half of biscuit over ice cream and fruit. Ladle more fresh peaches on top and finish with a dollop of whipped cream. Garnish with a mint sprig.

  6. This recipe yields 12 servings.


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