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