- 1 1/2 cups all-purpose flour
- 1/2 cup ground cornmeal
- 1 Tbsp plus 1 tsps baking powder
- 1/4 tsp salt
- 3 Tbsps plus 1 tsp sugar
- 4 Tbsps Beyond the Olive Arbequina extra virgin olive oil
- 1 cup plus 1 Tbsp heavy cream, well chilled
- Zest of 1 lemon
- Coarse grind sugar, for topping
Preheat the oven to 425°. Prepare a baking sheet with a Silpat or parchment paper. Place the flour, cornmeal, baking powder, salt, sugar and citrus zest in a bowl of a food processor. Pulse to combine the ingredients. Add the olive oil, pulsing until the mixture looks like coarse meal. With the machine running, pour in the 1 cup cold cream all at once. Stop the machine when the dough starts to come together into a ball. Do not over mix.
Gather the dough and place it on a clean work surface or a piece of parchment and gently pat it together with your hands. Shape it into an 8” round x 1 1/4” thick and either cut into 6 wedges or use a round biscuit cutter. Place the shortcakes on the baking sheet. Brush the tops with the remaining 1 Tbsps cream sprinkle the tops with coarse sugar. Bake about 10 - 13 minutes, until the shortcakes are lightly golden brown.
When the shortcakes have cooled, cut in half horizontally, and place the bottom half on 6 plates. Place a few of the pickled peaches and their juices on each biscuit. Add a dollop of the cardamom whipped cream, place the shortcake top back on and pass extra cardamom whipped cream on the side.
Cardamom Whipped Cream
- 1 cup cold heavy whipping cream
- 2 - 3 tsps sugar, to taste
- 1/2 tsp vanilla
- 1/4 tsp cardamom powder
Whip the cream, sugar, vanilla and cardamom until very soft peaks appear. Serve the shortcakes.
For photos of this recipe, please visit the bijouxs.com website: http://bijouxs.com/2011/05/22/pickled-peaches-with-brandy/#more-1016
Photo Source: Yummly.com