Herbs de Provence & Peach Shortcakes

Celebrate summer with this easy peach shortcake! Buttermilk biscuits shine with Herbs de Provence Infused Olive Oil, while fresh peaches burst with flavor thanks to our Peach White Balsamic. This simple, crowd-pleasing dessert is perfect for BBQs, picnics, or any summer gathering.

Serves 8

Ingredients: 

Biscuits: 

2 cups all-purpose flour 

2 teaspoons granulated sugar

4 teaspoons baking powder 

½ teaspoon baking soda 

½ teaspoon Fleur de Sel 

¼ cup Herbs de Provence Infused Olive Oil 

½ cup vanilla yogurt 

½ cup buttermilk 

Peach Filling: 

¼ cup granulated sugar 

¼ cup water 

2 tablespoons Peach White Balsamic Vinegar

2 teaspoons vanilla extract 

1 teaspoon ground cinnamon 

Pinch nutmeg 

3 peaches, sliced 

Cream Filling: 

1 cup cream cheese, softened to room temperature 

1 cup powdered sugar 

1 tablespoon whole milk 

2 teaspoons vanilla extract 

Instructions

Preheat the oven to 450°F and line a large baking sheet with parchment paper. 

Place the flour, sugar, baking powder, baking soda, and salt in a large bowl, whisk to combine. 

Drizzle the dry mixture with olive oil and whisk, creating little crumbles. Add the yogurt and milk to the bowl and, using a rubber spatula, loosely stir the ingredients together until just combined (the dough will look shaggy). Transfer the dough to a lightly floured work surface and form into a thick rectangle (about 1-inch thick). Using a round cookie cutter, portion the dough, and transfer the raw biscuits to the prepared baking sheet, spacing the biscuits 1 inch apart. Place in the oven and bake for 15 to 20 minutes or until puffy and golden. Remove from the oven and set aside on a wire rack to cool. 

To make the peach filling, place sugar, water, vinegar, vanilla extract, cinnamon, and nutmeg in a small saucepan, whisk to combine. Bring to a simmer over medium heat, whisking occasionally, until the sugar has dissolved completely and the sauce is syrupy. 

Place the sliced peaches in a medium bowl and drizzle with the syrup, toss to coat. 

To make the cream filling, place softened cream cheese, powdered sugar, milk, and vanilla extract in a mixing bowl fitted with a whisk attachment. Whisk until smooth. 

To assemble the shortcakes, split the cooled biscuits in half and fill with peaches and cream.