Blueberry Peach Shortcake with Almond Orange Biscuits

Preheat oven to 375ºF

Ingredients

Filling
1¼ lbs. peaches, skinned, pit removed and cut into wedges
1 pint blueberries
¼ cup sugar
½ tsp. vanilla extract

Whipped Cream
2 cups heavy cream
⅓ cup powdered sugar

Biscuits
1½ cups all-purpose flour
⅔ cup whole milk
½ cup (1 stick) unsalted butter, chilled and cut into small cubes
½ cup cornmeal
¼ cup + 3 Tbsp. brown sugar
2 Tbsp. almonds, toasted and ground
1 Tbsp. baking powder
1 ½ tsp. orange zest
½ tsp. salt
⅓ tsp. black pepper

Method

In a mixing bowl, add ¼ cup brown sugar with zest and crush with a fork. Add flour, cornmeal, brown sugar, baking powder, almonds, salt and pepper. Whisk together. Add butter and mix by hand until small clumps form. Slowly add milk and mix using a fork until mixed thoroughly. Place a piece of parchment paper on a sheet pan. Drop biscuits onto pan (make between 8-10 depending on how big you want them). Place in oven and bake for 15-18 minutes (Insert a toothpick and remove, when they are ready, the toothpick should come out clean).

Mix blueberries, peaches, sugar and vanilla. Let sit at least 10 minutes. Beat cream in a mixer until peaks start to form. Add sugar and beat for 1 more minute. Cut biscuits in half. Spoon some fruit over the bottom. Add whipped cream and put top back on.

Serves 8-10