2 tablespoons unsalted butter, cut into small pieces
3 tablespoons canola oil
1 cup buttermilk
1/2 teaspoon vanilla extract
1 tablespoon water
1 tablespoon raw cane sugar
1/3 cup whipping cream
1/2 cup reduced fat sour cream
To prepare fruit- Toss peaches with 2 tablespoons brown sugar in a
medium bowl and set aside, stirring occasionally to help dissolve
To prepare shortcakes- Preheat oven to 425°F. Line a baking sheet
with a nonstick silicone baking mat or parchment paper or coat with
Place white whole-wheat flour, all-purpose flour, 1/3 cup brown
sugar, baking powder, baking soda and salt in a food processor;
pulse to combine. Add butter and oil and pulse until the mixture
resembles coarse sand. Add buttermilk and vanilla. Process until the
dough comes together. (Alternatively, combine flours, brown sugar,
baking powder, baking soda and salt in a large bowl. Add butter;
with your fingers, quickly rub it into the dry ingredients until the
pieces are smaller but still visible. Add oil, buttermilk and vanilla
and stir with a fork until the dough comes together.)
Using a rubber spatula, transfer the dough to a floured surface.
Knead several times so the dough comes together. Pat the dough
into an approximate 6-by-12-inch rectangle, about 1/2 inch thick.
Cut out 6 rounds with a 3-inch biscuit cutter (or cookie cutter)
dipped in flour; press it straight down without twisting so the
shortcakes will rise evenly when baked. Pat the remaining dough
back into a 6-by-3-inch oval and cut out 2 more biscuits. (Discard
any remaining scraps of dough.) Place the shortcakes on the
prepared baking sheet. Brush the tops with water and sprinkle with
raw sugar (if using).
Bake the shortcakes until the bottoms are golden brown and the
tops are beginning to color, 13 to 15 minutes. Transfer to a wire
rack to cool slightly.
To prepare topping- Beat cream in a medium bowl with an electric
mixer or whisk until soft peaks form, 1 to 2 minutes. Fold in sour
cream until combined.
To serve, split the shortcakes horizontally. Spoon the peaches and
juice onto the bottoms, top with the cream mixture and replace the
shortcake tops. Serve immediately.
1 serving= 303 calories
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