Summertime Peach Melba Shortcakes

1. Prepare the Fruit

Toss the peach wedges with 4 tablespoons of sugar in a large bowl and let them sit for about 30 minutes.

2. Process Remaining Peaches

Take the remaining peaches along with 2 tablespoons of sugar and the peach schnapps, and microwave them for about 1 to 1.5 minutes until they start to bubble. Use a potato masher to gently crush the peaches and let this mixture sit for another 30 minutes.

3. Preheat Oven and Prepare Baking Sheet

Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.

4. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt.

5. Combine Wet Ingredients

In a separate bowl, mix the chilled buttermilk, egg, and melted butter.

6. Form Biscuit Dough

Combine the wet ingredients with the dry ingredients, stirring just until a dough forms. Using a greased ⅓-cup measure, portion out the dough onto the prepared baking sheet. Sprinkle the tops with the remaining tablespoon of sugar.

7. Bake Biscuits

Bake for about 15 minutes until the biscuits are golden brown and crisp. Allow them to cool on a wire rack for 15 minutes.

8. Prepare Whipped Cream

In a stand mixer fitted with the whisk attachment, whip the chilled heavy cream, 1 tablespoon of sugar, and vanilla extract until soft peaks form, which should take about 1 to 3 minutes.

9. Assemble Shortcakes

To assemble the shortcakes, split each biscuit in half. Spoon some of the crushed peach mixture onto the bottom half, followed by a few fresh peach slices and their collected juices. Add a generous dollop of whipped cream, place the biscuit top on, and finish with another dollop of whipped cream. Serve immediately.