Going Green Tea Party: Peach Shortcake

An easy way to peel peaches is to notch the end of each one with an X, cutting only into the skin. Drop the peaches into boiling water, for 30 seconds to a minute. You’ll see the skin loosening where you made the X. Remove peaches and plunge into a bowl of ice water for a minute. The skin will slip right off.

3 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons baking powder
½ cup sugar
1 teaspoon salt
3/4 cup butter, cut into small pieces
2 cups heavy cream

Preheat oven to 400ยบ. In the bowl of a food processor whirl together the flour, baking powder, sugar and salt. Cut in butter until the mixture resembles coarse crumbs. Pour in the cream and pulse until the mixture comes together.

Turn out the dough onto a floured work surface. Gently pat the dough into a round about 1 ¼-inch thick. Do not over-work the dough. Use a floured 2 ¼-inch round biscuit cutter to cut out the biscuits.

Place biscuits on an ungreased baking sheet. Brush the tops with one lightly beaten egg. Bake 20-25 minutes. Cool on a wire rack.

While biscuits bake, peel and slice 12 peaches. In a bowl, combine peaches with 2 tablespoons fresh lemon juice and 1/3 cup sugar.

After biscuits have cooled, split horizontally. Place bottom halves on serving plate. Top with a dollop of whipped cream. Spoon peaches over top and cover with biscuit halves. Makes 1 dozen.