4ounces(1/2 of a 8 oz. package) cream cheese, cut in cubes
1/3cupmilk
1tablespoonmilk for brushing the tops
FOR THE PEACHES
4peaches, washed, sliced (about 8 slices per peach)
1tablespoonbalsamic vinegar, or to taste
2tablespoonsbrown sugar, or to taste
FOR THE WHIPPED CREAM
1cupheavy whipping cream
1/2teaspoonpure vanilla extract
1tablespoonsugar
Instructions
For the Biscuits:
Preheat oven to 425.
Mix flour, sugar, baking powder, and orange zest in a large bowl.
Add in the cream cheese and mash it with a fork until mixture resembles coarse crumbs.
Stir in ? cup of milk and form a dough.
Flour hands and divide the dough into 8 balls.
Place the dough balls 3 inches apart on a greased baking sheet or silpat.
With a glass flatten the dough balls to 1/2 inch thickness and brush the tops with milk and sprinkle a bit of sugar on top.
Bake 12 to 15 minutes or until golden brown.
Take out the biscuits and allow them to cool down to room temperature.
For the Peaches
Drizzle peaches with balsamic vinegar and sprinkle with brown sugar; let sit for 30 minutes. In the meantime, preheat the grill.
Brush grill with a bit of oil.
Place peach-slices on the grill. Grill for 5 minutes then turn over and grill for another minute or two, or until soft.
Remove and let them cool to room temperature.
For the Whipped Cream:
Meanwhile prepare the whipped cream by combining together the heavy whipping cream, vanilla, and sugar.
Cover and chill in the refrigerator for 30 minutes.
When chilled, beat the mixture until stiff peaks form.
Assemble the shortcakes by cutting the biscuits in half.
Place 3 to 4 slices of grilled peaches on the bottom half of the biscuit, top with a spoonful of whipped cream, and cover with the top half of the biscuit.
Serve immediately or put the cakes in the refrigerator until ready to use.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.