Savory Summer Shortcake
Photo by Noah Tanen
- Serves
- 8 Shortcakes
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
There’s nothing wrong with strawberry shortcake, but in my opinion it's high time that tomatoes and stonefruits, summer produce royalty, get the whipped cream and biscuits treatment. This recipe pairs a light and flaky biscuit recipe, based off of Millie Peartree’s recipe, with sweet and juicy marinated fruit. Chives and olives in the unsweetened whipped cream push the whole affair into decidedly savory territory, don’t knock it until you try it.
Ingredients
- 2 cup all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 cup buttermilk
- 3 peaches, cut into ½ inch wedges
- 2 heirloom tomatoes, cut into ½ inch wedges
- 1/2 pint cherry tomatoes, cut in half
- Salt and Pepper, to taste
- 2 tablespoons honey
- 1/4 teaspoon chili flake
- 3 tablespoons olive oil
- Juice of one lemon
- 1 cup cream
- 1 bunch of chives, finely chopped
- 1/3 cup green olives, chopped
Directions
- Step 1
Preheat the oven to 450ºF. To make the biscuits, add flour, baking powder, and salt to a medium-sized bowl. Grate the butter on the large holes of a box grater into the flour, then stir to evenly distribute.
- Step 2
Create a well in the center of the flour and butter mixture. Pour the milk into the well and stir until the dough just comes together, about 30 seconds. Be sure not to not over mix.
- Step 3
Grease or line a baking sheet with parchment paper. Use an ice cream scoop to portion the batter into mounds onto the baking sheet. You should get 6-8 biscuits depending on the desired size.
- Step 4
Bake in the preheated oven for 13 to 15 minutes, until the biscuits are golden in color and slightly puffy. Remove and allow to cool slightly.
- Step 5
Meanwhile, add the cut peaches and all the tomatoes to a bowl and season to taste with salt and pepper. Add the honey, chili flake, olive oil, and lemon juice. Stir to combine and let marinate for at least 30 minutes.
- Step 6
To make the savory whipped cream, add the cold cream to a stand mixer fitted with the whisk attachment. Whip on medium speed until the cream reaches stiff peaks. Fold in the cut chives and chopped olives and set aside until ready to serve.
- Step 7
To assemble the shortcakes, cut the biscuits in half and set the bottoms onto a serving platter or individual plates. Add a spoonful of the marinated peaches and tomatoes to the biscuit bottoms, along with any of the accumulated juices at the bottom of the bowl. Add a dollop of the savory whipped cream followed by the biscuit tops. Serve immediately.