Double Ginger Biscuits with Peaches

Serves 6.
Prep Time:
Total Time:

Just a moment please...

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Delicious homemade ginger biscuits filled with fresh peaches and topped whipped cream. This is perfection in breakfast form.

Original recipe from Bon Appetit.



2 cups all purpose flour
6 tablespoons sugar + 1 tablespoon for brushing
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/4 cup finely chopped crystallized ginger
1/2 cup ginger ale
2 tablespoons cream + 1 tablespoon for brushing

Peach Mixture:

4 large peaches, halved and sliced
6 tablespoons sugar
2 tablespoons crystallized ginger
Pinch of salt
1 cup heavy whipping cream + 1 tablespoon sugar


1) Preheat oven to 400°F. Line baking sheet with parchment paper.

2) Whisk dry ingredients for biscuits (flour, 6 tablespoons sugar, salt, and baking powder) in large bowl.

3) Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form.

4) Roll dough out carefully into rectangle about 3/4 inch thick. Cut into 6 squares to make biscuits.

5) Move biscuits to baking sheet and brush with cream and sugar mixture.

6) Bake at 400 degrees for 18-20 minutes. Cool on sheet.

7) For peaches, toss peaches in large bowl with 4 tablespoons sugar and 2 tablespoons chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.

8) Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.