Gluten Free Peach Shortcakes

Gluten Free Peach Shortcakes are the perfect summer twist on classic Strawberry Shortcakes. Enjoy soft and fluffy gluten-free buttermilk biscuits, generously topped with fresh whipped cream and caramelized peaches. With the perfect balance of flavors and textures, Peach Shortcakes will impress at any summer gathering. Indulge in this seasonal treat and savor the delightful taste of summer with every bite.

Recipe Ingredient Notes

Gluten Free Flour: The best gluten-free flour blend to make buttermilk biscuits for peach shortcakes is my Gluten Free Cup4Cup Copycat Recipe (or the original Cup4Cup Flour containing Milk Powder) The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. If you are in Europe, please use Schär Mix Pâtisserie. If you do not have access to Cup4Cup or don't want to recreate my copycat recipe, you can tweak a blend like Bob’s Red Mill with this Homemade Biscuit Flour blend. I can not guarantee it will be as nice and flaky as my Cup4Cup Copycat Recipe.

Fine Yellow Corn Meal: I use fine ground cornmeal in the buttermilk biscuits. Cornmeal is a fine ground meal (coarse flour) made from dried corn. It gives the biscuits a wonderful texture and flavor. However, this is not the same as cornstarch or cornflour. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.

Butter: For the best results, make sure the butter is cold and comes straight from the fridge.

Buttermilk: I have tested the buttermilk biscuits with buttermilk and “homemade buttermilk” (which is milk with apple cider vinegar or lemon juice). Biscuits made with buttermilk did rise a lot taller and had a better flavor than the ones made with “homemade buttermilk”.

Peaches: I recommend using ripe but still firm peaches to make gluten free peach shortcake.  Ripe peaches should have a sweet, fragrant aroma. If they lack fragrance, they may not be fully ripe. I prefer working with freestone peaches because the pit separates easily from the flesh, making them easier to prepare.

Bourbon: Bourbon complements the peaches and brown sugar flavor perfectly. I use Koval Bourbon Whiskey, which is made from a corn and millet mix. However, this is an optional ingredient and can be omitted if you prefer to keep your Peach Shortcakes alcohol-free.

Gluten Free Buttermilk Biscuit Dough

1. To grate the butter, use a box grater or a cheese grater with large holes. Place parchment paper or a plate underneath to catch the grated butter. Hold the grater in one hand and the butter in the other. Carefully grate the butter over the large holes, rotating it to prevent melting from the warmth of your hands. Be cautious to avoid injuring your fingers while grating.
2. Place the grated butter in the freezer while you prepare the rest of the ingredients.
3. In a large mixing bowl sift together the gluten-free flour, fine yellow cornmeal, brown sugar, baking powder, baking soda, and kosher salt.
4. Add the grated butter to the dry ingredients. Using clean hands, incorporate the butter into the flour mixture until it reaches a coarse, crumbly texture. These small pieces of butter will create steam pockets during baking, resulting in flaky gluten free biscuits perfect for peach shortcakes.
5. Next, add the buttermilk and vanilla extract. Use a flexible spatula to stir until the flour is fully absorbed. Initially, the mixture will appear very dry, but as you continue to mix, it will transform into a coarse biscuit dough.

6. Transfer the gluten-free biscuit dough to a parchment-lined sheet tray or a lightly floured kitchen counter. Using your hands, shape it into a rectangle or square about ¾ to 1 inch thick. If the dough is sticky, sprinkle with an additional 10-15 grams of flour.
7. Fold the biscuit dough in half, then carefully pat it down into a square again. Repeat this process two more times for a total of three folds. These folds are essential for creating flaky biscuits with buttery layers.
8. After the final fold, pat the dough into a rectangle about ¾ inch thick. Avoid going thinner to prevent flat biscuits.
9. Transfer the biscuit dough to a parchment-lined baking sheet and refrigerate for 30 minutes while you prepare the peaches.

How to bake Gluten Free Buttermilk Biscuits

Make sure the oven is preheated to 400F. You can cut the buttermilk biscuits into squares or use a round biscuit cutter and cut them into circles. I use a 3" round biscuit cutter. However, a drinking glass with a sharp, round edge can work well as a biscuit cutter.

1. Remove the chilled gluten-free buttermilk biscuit dough from the fridge. It should be around ½" to ¾" thick.
2. Press the biscuit cutter straight down into the dough without twisting to ensure proper rising during baking. Cut the biscuits as close together as possible.
3. Place the cut biscuits on a parchment-lined baking sheet. Gather any remaining dough scraps, gently press them together, and pat them out to cut more biscuits. Avoid overworking the dough which can cause the biscuits to be tough. You should get 5-7 round biscuits, which depends on the cutter size.
4. Brush each biscuit with additional buttermilk and sprinkle with coarse sugar if desired.
5. Bake the biscuits at 400°F (200°C) for 17-19 minutes, or until golden brown. The tops should be a light golden brown, and the edges might be slightly browned. If you use an instant-read thermometer; the internal temperature should be around 190-200°F (88-93°C).
6. Remove the biscuits from the oven and place the baking sheet on a cooling rack. Allow them to rest for a few minutes while you prepare the caramelized peaches and whipped cream filling for the peach shortcakes.

Whipped Cream Topping

There's nothing better than homemade whipped cream. Ensure the heavy cream is as cold as possible for the best results. You can whip up this delightful topping using an electric mixer or a whisk.

To make sweetened whipped cream, add cold heavy cream, powdered sugar, and vanilla extract to the bowl of your stand mixer fitted with the whisk attachment. Whisk at medium speed until stiff peaks form.

How to assemble Gluten Free Peach Shortcake

There is no right or wrong way to assemble this dessert. To start, using a sharp knife, cut the cooled buttermilk biscuit in half. Place the bottom half on a plate and top it with a generous amount of whipped cream. Add some peach slices, then cover with the other half of the biscuit. Dust with powdered sugar if desired, and serve the gluten free peach shortcakes right away.

Now, if you want the ultimate summer treat, swap the whipped cream for some vanilla ice cream ... Never tried ice cream in a biscuit? Well, there is a first for everything.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.