• 1/2 cup butter
  • 2 cups self-rising flour
  • 3/4 cup buttermilk
  • 7 Tablespoons sugar
  • Vegetable cooking spray
  • 3 cups sliced Pearson Peaches (Fresh or Frozen)
  • 1 and 1/2 cups fresh whipped cream



In medium bowl, cut butter into flour with pastry blender until mixture resembles coarse meal. Add buttermilk and 4 tablespoon sugar until all dry ingredients are moistened. Turn dough out onto lightly floured surface and knead 3 – 4 times.

Preheat oven to 425° F. Roll dough into 3/4” thickness; cut with a 2” biscuit cutter. Place pieces close together on a lightly greased baking sheet. Bake for 13 – 15 minutes.

While shortcake is baking, place sliced peaches in medium bowl and stir in remaining 3 tablespoons sugar.

To serve, split shortcake in half and place peaches on the bottom half. Place the other half on top and spoon 2 tablespoons whipped cream.

makes 12 servings

From The Kitchen Of:
Pearson Farm

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