Peach Shortcake

Ingredients

Peach Sauce

7-10 Fresh peaches

1 Tablespoon granulated sugar

1 Teaspoon lemon juice

1 Tablespoon vanilla

1 Tablespoon ground cinnamon

1 Tablespoon of butter

Shortcake Biscuits

2 Cups flour

2 Teaspoons baking powder

1 Teaspoon cream of tartar

3 Tablespoons granulated sugar

1/2 Teaspoon salt

2/3 Cup buttermilk

1 Large egg

4 Ounces chilled butter

Instructions

1. Preheat oven to 425°F.

2. Slice peaches into a large bowl. Add lemon, sugar, vanilla and set aside.

3. In a separate bowl, add flour, baking powder, cream of tartar, sugar, and salt.  Mix well.  Cut butter into equal pieces and add to the flour mixture. Using a pastry cutter, cut the butter into the dry ingredients until butter is about pea-sized.

4. In a separate bowl, add buttermilk and egg.  Whisk together.

5. Once well incorporated, place dough on a well-floured surface and flatten to 1".  Use biscuit cutter to cut biscuits.  Place cut biscuits to your cast iron skillet.  Sprinkle the top with sugar.

6. Bake for 12-15 minutes until the tops are slightly golden. 

7.  While biscuits are baking place a pat of butter and the peach mixture into your skillet.  Sprinkle with cinnamon and cook until mixture begins to bubble.

Serve

Split biscuits in half and add a large spoonful of peach mixture over the biscuits.  Add a dollop of whipping cream.