The biscuit is, to me, the perfect texture, with just a hint of ginger. Combined with the tag team trio of peach and blueberry, and the shortcake soaking up some of the blueberry juice, and it's a kickass rustic dessert.
Peach Ginger Shortcakes
- 2 cups all purpose flour
- 10 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 cup (1 stick) cold salted butter, cut into cubes
- 1/2 cup finely chopped crystallized ginger, divided
- 1/2 cup ginger ale
- 2 tablespoons sour cream
- 4 large peaches, halved, thinly sliced
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms. Mix in 1/4 cup chopped ginger. Add ginger ale and sour cream, toss until moist clumps form. Gather dough into 7-inch log and cut crosswise into 6 equal rounds. Place on sheet, spaced apart (they will spread). Shape each into 2 1/2-inch diameter round. (Brush with one tablespoon milk or cream combined with 1 tablespoon sugar if you like - it helps give it a nicer golden color.)
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
Meanwhile, toss peaches in large bowl with 4 tablespoons of sugar and remaining 1/4 cup chopped ginger. Halve shortcakes horizontally, place bottoms on plates. Top each with peaches and the top of shortcakes. Serve with warm blueberry sauce and/or lightly sweetened whipped cream.
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/3 cup water
- 2 cups blueberries
- pinch of salt
In saucepan, combine sugar, cornstarch, salt, and water. Stir in blueberries. Bring to boil over medium heat and boil for 1 1/2 minutes to remove any starchy flavor.