Step 1For the biscuits: Preheat the oven to 400˚F. Combine the flour, baking powder, sugar, and salt in a food processor. Add the butter and pulse until the mixture resembles tiny pebbles. (You can also do this in a bowl with a pastry cutter.) Gradually pulse in the buttermilk until the dough just comes together and is no longer crumbly.

Step 2Drop mounds of dough (about 1/2 cup each) onto 2 unlined baking sheets. Bake, rotating the baking sheets halfway through, until the biscuits are golden brown, about 15 minutes. Let cool completely on the baking sheets.

Step 3Meanwhile, for the peaches: Slice the peaches into thin wedges and place in a large bowl. Sprinkle with the sugar, then add the orange zest and juice and stir gently. Set aside until juicy, 15 to 20 minutes.

Step 4For the cream: Combine the yogurt, heavy cream, sugar, and vanilla extract (if using) in a large bowl and beat with a mixer on high speed until stiff (it won’t get as stiff as regular whipped cream).

Step 5Split the biscuits and fill with the peaches and cream. Sprinkle with basil, if you like.

Peaches and Cream Shortcakes

Ingredients

For the biscuits:

For the peaches:

For the cream:

Directions

Desserts