Peach Shortcakes with Lavender Biscuits

My fixation with lavender continues. I’m running low on culinary lavender after making this recipe so I will probably give it a rest unless I raid my underwear drawer. I’m pretty sure the lavender sachet would add nothing good to any recipe so I’ll try to refrain from the temptation.

I’ve been buying peaches at a freakish rate the past couple weeks, mostly because I know the good ones will be gone very soon. I love fresh peaches this time of year….they are perfectly heavenly all on their own. No need to bake them into a pie or mix them into a smoothie, just take a giant bite and let the juices run down to your elbow. That’s the sign of a stellar peach.

This recipe allows the peaches to shine with a little help from a spoonful or two of sugar. That’s all. The juices soak into the biscuit and the dollop of lightly sweetened cream balances everything perfectly. The buttery biscuits can also be eaten on their own with a smear of jam or butter…or both. I vote for both.

Peach Shortcakes with Lavender Biscuits

Serves 8

6 large peaches, peeled and sliced

2 tablespoons granulated sugar

1 cup whole wheat white flour (I used King Arthur flour)

1 cup all-purpose flour (also King Arthur Flour)

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking powder

1/2 cup unsalted butter, cut into cubes

3 tablespoons culinary lavender

1 large egg

1 teaspoon vanilla bean paste or vanilla extract

1/2 cup buttermilk

1 cup heavy cream

1/4 cup confectioners’ sugar

In a small bowl, combine the peaches and 2 tablespoons of sugar. Cover and refrigerate.

Preheat the oven to 400 degrees.

In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda. Add the butter and mix on low speed until the butter is broken into pea sized pieces. Stir in the lavender.

In a small bowl, whisk together the eggs, vanilla and buttermilk. Add the mixture to the dry ingredients and stir just until moistened. (If the mixture still seems too dry add an additional tablespoon of buttermilk.

Turn the dough out onto a lightly floured surface. Knead lightly and then rool the dough into a circle about 3/4 of an inch thick. Using a 3-inch biscuit cutter or a small glass, cut out four circles and then ball the dough up to roll our again. Cut out two more biscuits and then repeat for the remaining two biscuits.

Place the biscuits close together on a sheet pan lined with parchments and bake approximately 12-15 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.

While the biscuits bake, whip the cream and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form.

Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit. Serve immediately.