Is there anything better than peach season? I don’t think so! I’m an absolute sucker for all things peaches—whether it’s in pies, cobblers, or straight off the tree. So when I got together with my friend and talented chef Lauren Furey, I knew we had to make something special. We whipped up these irresistible Shortcake Biscuits, layered with homemade whipped cream and piled high with juicy, sun-ripened peaches. It’s the kind of dessert that tastes like summer in every bite—simple, nostalgic, and completely delicious.

I love stepping into the kitchen to whip up my classic biscuits and explore new ways to reinvent timeless flavors. Learning from other chefs is always inspiring, and finding fresh takes on familiar favorites is one of my favorite parts of the process. Collaborating with Lauren is always a joy, and I’m so excited to share this recipe with you!

Instructions 

1. Follow the instructions on our Shortcake Biscuit Mix package or use this biscuit recipe. Let the biscuits cool slightly before assembling.

2. Pour heavy cream into a mixing bowl and whisk until soft peaks form. Add brown sugar, vanilla, cinnamon, salt, and optional orange liqueur, then continue whisking until stiff peaks form.

3. Slice a biscuit in half. Spoon fresh peaches onto the bottom half, then add a generous dollop of whipped cream. Place the top half of the biscuit over the cream, and finish with more peaches and whipped cream on top.

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Shortcake Biscuit Recipe 

Shortcake Biscuit Mix 

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