Imperial Sugar
Dixie Crystals

Brown Sugar Peach Shortcakes

Brown Sugar Peach Shortcakes


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 425°F.
  2. In a large bowl sift together flour, cinnamon, baking powder, salt, and brown sugar.
  3. Grate butter on the large “eyes” of a box grater directly onto sifted ingredients.
  4. Pour in milk and combine ingredients just until dough forms. Do not over mix as this makes shortcakes tough.
  5. On a lightly floured surface roll dough about 1/2-inch thick. Use a 2.5 inch diameter round biscuit cutter to cut rounds. Place on parchment lined cookie sheets.
  6. Combine almonds, sugar, and egg white. Sprinkle onto biscuits and place in the oven. Bake until light golden, about 12-15 minutes. Let cool completely.
  7. Prepare crème Chantilly. Cut shortcakes horizontally in half. Fill with crème Chantilly.
  8. Place peach slices on top and cover with remaining shortcake half. Serve immediately.