Peaches and Cream Shortcakes with Cornmeal Orange Biscuits

Peaches and Cream Shortcakes (Adapted for honey from the Bon Appetit Cookbook)

Biscuits:
¼ c. sugar
1 ½ t. grated orange peel
1 ½ c. flour
½ c. yellow cornmeal
3 T. packed light brown sugar
1 T. baking powder
½ t. salt
½ c. well chilled unsalted butter, cut into ½ inch cubes
2/3 c. chilled milk

Filling:
2 lb. Colorado peaches, pitted and cut into ½ inch thick slices
1/3 c. orange blossom honey
½ t. vanilla
1 c. chilled whipping cream
3 T. orange blossom honey

Mix ¼ c. sugar with orange peel in small bowl. Mash the peel with the back of a spoon so mixture is light orange. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

For Biscuits:
Whisk flour, cornmeal, brown sugar, baking powder, and salt in a large bowl to blend. Add butter. Rub in with fingertips until mixture resembles coarse meal. Add 2/3 c. milk tossing with fork until moist clumps form and adding more milk if dough is dry. Drop dough by 1/3 cupfuls onto parchment paper. Form 8 mounds. Space 1 ½ inches apart. Using floured fingertips, flatten each biscuit into a 2 inch round. Sprinkle each with the orange sugar. Bake until biscuits are golden brown and tester comes out clean, 18 minutes. Transfer to rack and cool.

For Filling:
Toss peaches with the orange blossom honey and the vanilla.

Using an electric mixer, beat cream and orange blossom honey until stiff peaks form.

Using a serrated knife, cut each biscuit in half horizontally. Place bottom halves on plates. Spoon peaches and some juice over each. Top with whipped cream and biscuit tops and serve.

Serves 8