Skillet Peach Cobbler Shortcake
An easy recipe for peach shortcake, baked in a cast iron skillet like a peach cobbler, with sweet, juicy peaches topped with fluffy drop biscuits and whipped cream.
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Equipment
- 12 Inch Cast Iron Skillet (or a 9x13 inch baking dish)
Ingredients
Biscuits
- 2 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ¼ cup corn starch
- 2 tbsp granulated sugar
- 4 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 10 tbsp cold unsalted butter
- 1 ¼ cups whole milk, divided
- 2 tbsp cinnamon sugar (2 tbsp granulated sugar + 1/4 tsp ground cinnamon)
Peaches
- 2 tbsp unsalted butter, melted
- 2 ½ lbs ripe peaches (about 8-9 peaches)
- ⅔ - 1 cup light brown sugar, lightly packed
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ⅛ tsp ground cardamom, optional
Instructions
Getting Ready
- Preheat the oven to 425 F, and position a rack in the center of the oven.
- You'll need a 12-inch cast iron skillet, but if you don't have one, a 9x13 inch baking dish can also be used.
Biscuits
- In a bowl, combine the flour, corn starch, granulated sugar, baking powder and salt.
- Cut the cold butter into chunks, then add it to the flour. Use a pastry cutter to cut the butter into the flour until the butter pieces are no bigger than peas.
- Add 1 cup + 2 tbsp of the milk, and stir into a sticky, shaggy dough.
- Set the bowl of biscuit dough in the refrigerator to chill while you make the filling.
- Reserve the remaining 2 tbsp milk and the cinnamon sugar for later.
Peaches
- Brush the melted butter into the bottom and sides of your skillet or baking dish.
- Peel the peaches, if preferred, then remove the pits and cut the peaches into 1/2 inch pieces. Add the chopped peaches to the skillet.
- Add the brown sugar (I used 2/3 cup for a less sweet dessert, but you can use up to 1 cup for a sweeter dessert), flour, vanilla, ginger, allspice and cardamom, and toss to combine.
Bake
- Take the chilled biscuit dough out of the refrigerator, and use an ice cream scoop with a release lever (or a spoon) to scoop the dough on top of the peaches.
- Brush the biscuits with the remaining 2 tbsp milk.
- Bake the peach shortcake for about 20-25 minutes, until the peaches are thick and bubbly, and the biscuits are baked through.
- Sprinkle the top of the biscuits with the cinnamon sugar. Let cool for 10 minutes, then serve warm with whipped cream or ice cream.
Notes
Store leftover shortcake loosely covered at room temperature for up to 1 day, or in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 30-40 seconds at 50% power.
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