Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Peach Shortcake

Ingredients

2 cups all-purpose flour
2 Tbl plus extra for sprinkling
1 Tbl baking powder
⅛ tsp salt
¾ cup cold, unsalted butter (1 1/2 sticks, diced)
3 Large eggs, lightly beaten
¼ cup Heavy cream, chilled
¼ cup Sour cream
1 tsp Vanilla extract
Egg Wash (1 egg beaten with 2 tablespoons water or milk )
6 Large, Fresh, Ripe Peaches, peeled and halved
¼ cup Melted butter
¾ cup sugar
2 tsp lemon juice
½ tsp vanilla
Peach Ice Cream

Instructions

Preheat oven to 375 degrees.

Sift the flour, 2 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in butter at the lowest speed and mix until the butter is the size of peas. Combine eggs, heavy cream, sour cream and vanilla extract and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out to 3/4-inch thick. You should see lumps of butter in the dough.

Cut biscuits with a 3-4-inch cutter and place on a baking sheet lined with parchment.

Brush the tops with the egg wash. Sprinkle with sugar and bake 18-20 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.

Prepare the grill. Brush the peaches with melted butter. Cook peaches, flat side down, over direct medium heat, for 10 minutes. Rotate the peaches a quarter turn after three minutes, then turn them over once after 6 minutes of cooking. Remove the peaches from the grill and toss the in a bowl with the sugar, lemon juice and vanilla (the excess liquid will be used as a syrup topping). Cover and keep warm until needed.

Split shortcakes in half, top each with a scoop of peach ice cream. Place a warm peach half on the ice cream and top with the remaining shortcakes half. Drizzle the syrup from the bowl with the peaches over each shortcake and serve immediately.

Yield: 6-8 servings

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more