Fresh Peach & Candied Ginger Shortcakes
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 cup sugar, plus more for sprinkling
- 1 tsp. salt
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus melted butter for brushing
- 3/4 tsp. finely grated lemon zest
- 1/2 cup finely chopped candied ginger
- 1 cup plus 2 Tbs. buttermilk
- 3/4 cup caramel sauce (see related recipe at left)
- 3 very ripe peaches, halved, pitted and sliced
- 1 1/2 cups heavy cream, whipped to soft peaks with 1 Tbs. sugar
In the bowl of an electric mixer fitted with the flat beater, sift together the 3 1/2 cups flour, the baking powder, baking soda, the 1/3 cup sugar and the salt. Add the 12 Tbs. butter and the lemon zest. Beat on low speed until the butter forms pea-size pieces, 2 to 4 minutes. Add the candied ginger and beat until just incorporated, 30 seconds to 1 minute. Add the buttermilk and beat until the dough just comes together, 30 seconds to 1 minute. Turn off the mixer and, using a rubber spatula, scrape the bottom of the bowl and stir to blend in all the dry ingredients.
Transfer the dough to a floured work surface. Lightly dust the top of the dough with flour and gently pat into a large round, 1 to 1 1/2 inches thick. Using a 3-inch biscuit cutter, cut out 6 rounds. Transfer to the prepared baking sheet, spacing the biscuits at least 1/2 inch apart. Brush the tops with melted butter and sprinkle with sugar. Bake until the biscuits are lightly browned on top and a toothpick inserted into the center comes out clean, 25 to 35 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the biscuits to the rack and let cool completely, at least 15 minutes more.
To assemble the shortcakes, cut the biscuits in half horizontally and place the bottom halves, cut side up, on individual plates. Spoon 2 Tbs. of the caramel sauce onto each bottom half. Top each with half of a sliced peach and a large spoonful of whipped cream. Top with the remaining biscuit halves, cut side down. Serves 6.
Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.