Roasted Peach Shortcake with Brown Butter Biscuits
This roasted peach shortcake has brown butter cream biscuits sandwiched with homemade whipped cream, bourbon roasted peaches, and fresh thyme for a light, summery dessert!
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Then use your hands to press the cold brown butter into the flour until it's fully incorporated but you still have pretty large chunks (about quarter sized).
Slowly drizzle the cream over top, combining as you go. Knead a few times in the bowl until you have a very dry, shaggy dough.
Turn the dough out onto a clean surface and press into a 1 inch thick rectangle. Then cut into four even squares, stack, and press out into a 1 inch thick rectangle again. This helps give you super flaky biscuits with lots of layers!
Cut into 4-5 even 2 ½ inch circles, then reshape the remaining dough and cut out 1-2 more. You should be able to get 6 biscuits.
Transfer the biscuits to a baking sheet and place in the freezer for 10-15 minutes before baking.
Remove the biscuits from the freezer and brush tops with melted butter and lightly sprinkle with turbinado sugar if desired.
Bake biscuits at 400°F for 20-25 minutes or until golden brown on top.
Remove from the oven and let cool.
Whipped Cream
While the biscuits and peaches are cooling, make the whipped cream.
Add the heavy cream to a large bowl with the powdered sugar and vanilla extract. Beat on high with a hand mixer until thickened and medium peaks form.
Simply slice the biscuits in half and layer with roasted peaches, whipped cream, and fresh thyme.
Notes
Once assembled, the shortcake is best when eaten immediately. However, you can store the biscuits at room temperature and the peaches and whipped cream in the fridge, for up to 3 days.
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.