Sweet and juicy fresh Peaches are combined with refreshing Basil to top flaky buttermilk biscuits, and create a sweet and savory shortcake topped off with Vanilla Bean Whipped Cream!
Hii! I’m a little late but did you all have a fabulous Fourth of July weekend?! I sure hope so! I’m choosing to believe that everyones weekend was filled with as much beer and grilling and more beer as ours was. I don’t even really drink beer, but I certainly made up for that this weekend.
And now I’m chugging vats of water and eating everything as raw as possible for 72 hours. Balance friends. And always worth it!
My husband had a four-day weekend, so it ended up being a little more indulgent than usual. It was fun, super good fun.
In other news, we’re moving again! Not to another state, thank goodness, but we’ve decided to move on base. We got offered a house last Thursday, dropped by on Friday while we were on base for Freedom Fest, saw the house, mulled it over for 72 hours with loads of liquor, you know, to help make an educated decision, then decided to just pull the plug. So we’re doing it.
We’ve put in a ridiculous amount of time, work, money, and effort into our current home. And it’s finally feeling like a home, not just a house. So to leave it after only six months, is kind of a big deal. I was so torn, and I really hated to move my kids again, but they’re still young and kids are resilient.
So we move August 6th. We both think that it will be really great to move on base. There is much more of a military community, obviously, the commute will be soooo much easier for my husband, and we’re hoping to get involved more. We love where we live, the home, and the location, so this was a really tough decision. (We even spent six hours on Skype with my parents going back and forth!) But we’re happy with it, and are looking forward to it!
Now alllll the work to be done to get out of our current home. oy. I see even more wine than usual in my near future. 😉
Can I tell you about these shortcakes? They’re amazing. We are huge Strawberry Shortcake lovers…we generally have it non-stop all Summer long. While my husbands parents were visiting, I made dessert, and decided a little switcharoo was in order. So when I came across this recipe on Cooking Light, I was sold in an instant.
It did not disappoint! The fresh basil with the sweet peaches is a match made in dessert heaven. This combo is over the top, and I just could.not.stop.eating.it. Followed by spoonful’s of the Vanilla Bean Whipped Cream.I made the biscuits the day before, and just kept them sealed in a large ziplock bag and reheated them slightly just before serving. So easy, SO amazing.
Summer dessert perfection.
Sweet and juicy fresh Peaches are combined with refreshing Basil to top flaky buttermilk biscuits, and create a sweet and savory shortcake topped off with Vanilla Bean Whipped Cream!
Ingredients
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 Tablespoons cold, unsalted butter, cubed
- 3/4 cup cold buttermilk
- 3 Tablespoons honey
- 2 pounds peaches, about 8, cored and sliced
- 1 lemon, juiced
- 15 fresh basil leaves, julienne
- 1/4 cup sugar
- 1 pint heavy whipping cream
- 1 Tablespoons vanilla bean paste
- 2 Tablespoons Sugar
Directions
- For the Biscuit Instructions, follow the directions over on Tracey's Culinary Adventures
- In a large bowl, combine the peaches, lemon juice, fresh basil, and sugar. Toss together. Set in the fridge for at least an hour, tossing occasionally to help extract some of the juices.
- To make the whipped cream, using an electric mixer, blend together the cream, vanilla bean, and sugar until fluffy and stiff peaks form.
- To assemble, cut the biscuits in half, put on a good scoop of the peach-basil mixture, and top with a scoop of whipped cream. Enjoy!
Adapted from Cooking Light
Biscuit Recipe from Tracey’s Culinary Adventures