The best delicious Warm Caramel Peach Shortcakes With Almond Biscuits recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Warm Caramel Peach Shortcakes With Almond Biscuits recipe today!
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BISCUITS
1 c Slivered almonds 1/2 ts Salt
1/2 c Sugar 1 tb Lemon peel — grated
1 tb Sugar 1/3 c Butter or margarine
2 c Flour 1/2 ts Almond extract
1 tb Baking powder 1 c Buttermilk
1/2 ts Baking soda
FILLING
3 lb Peaches — peeled 2 tb Lemon juice
4 tb Butter or margarine Whipped topping
1 c Brown sugar
Place oven rack in top third of oven and preheat to 400. Process
almonds in food processor until finely chopped. Add 1/2 cup sugar
and process until ground. Add flour, baking powder, soda, salt and
lemon peel and pulse to mix. Pulse in butter until mixture resembles
coarse meal. Stir almond extract into buttermilk and pour into
batter. Pulse until thoroughly moistened and it begins to mass
together; it should feel sticky. Drop by tbsp 2″ apart onto ungreased
baking sheet, making 8 mounds about 1 1/2″ high. Sprinkle tops with
sugar. Bake until set and golden brown, about 12 to 15 minutes.
Immediately remove to racks to cool. Cut peaches in half, remove pits
and slice. Cover and refrigerate up to 2 hours. Melt butter in large
skillet over medium high heat. Add brown sugar and stir until
blended, about 4 minutes. Stir in lemon juice and cook over high
heat about 5 minutes. Add peaches and saute, stirring often, for 5
minutes, or until slightly softened. Cut biscuits in half
horizontally. Place bottom half on plates. Spoon warm peaches over
and top with upper half of biscuit. Top with whipped topping if
desired.
Yields
8 servings
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