Cornmeal Peach Shortcakes

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 tablespoon confectioners' sugar 
• 0.8 cup flour all-purpose
• 0.5 cup heavy cream 
• 0.3 cup milk 
• 2  peaches cut into 1/4-inch-thick slices
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 4 tablespoons butter unsalted cold cut into pieces
• 0.3 cup cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• mixing bowl
• wire rack
• blender
• hand mixer

Directions

1. Preheat oven to 425F. In a mixing bowl, combine flour, cornmeal, baking powder, salt and 2 Tbsp. sugar.
2. Add butter and cut in with fingers or a pastry blender until it resembles coarse meal. Stir in milk and mix with a fork just until a rough dough begins to form. Turn out onto a lightly floured surface and knead once or twice until dough just comes together.
3. Divide dough into 4 portions and lightly shape each one into a disk.
4. Place dough disks on a parchment-lined baking sheet and bake until golden, about 20 minutes.
5. Let cool on a wire rack.
6. While shortcakes are baking, combine peaches and remaining 2 Tbsp. sugar in a bowl.
7. Let stand, stirring occasionally to dissolve sugar. In a medium bowl, using an electric mixer, whip cream with confectioners' sugar until stiff peaks form. Split warm biscuits, top with peaches and any juices that have collected in bowl.
8. Place other half of biscuit on top, spoon a dollop of whipped cream on plate and serve.