Prepare the peaches: Place in a large saucepan of boiling water for 15 seconds, remove with a slotted spoon, then transfer to an ice water bath to quickly cool them off. Peel the peaches (the skin should slip right off!), slice into wedges and set aside.
Make the lavender cream: In a small saucepan, combine the cream and lavender.
Bring to a simmer and remove from heat. Strain mixture, then refrigerate the cream until completely chilled.
In the bowl of a standing mixer (I like to use the whisk attachment — you can also use a handheld electric mixer), beat the cream on medium-high until it begins to thicken. Add powdered sugar, then continue to beat until soft peaks form.
Make the biscuits: Preheat oven to 425 degrees. In a mixing bowl, stir together biscuit mix, milk, sugar and melted butter just until a soft dough forms. Drop into 6 big spoonfuls onto a parchment-lined baking sheet. Lightly sprinkle each with raw sugar. Bake for 12 minutes or until tops are golden.
Assemble the shortcakes: split each biscuit in half. On the bottom halves, place a dollop of whipped cream, and top with 3 or 4 peach slices. Top with remaining biscuit halves, scatter a few dried lavender buds around and eat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 239 (51%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 49.4mg||15 %|
|Sodium 1016.1mg||35 %|
|Potassium 184mg||5 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 47.8g|
|Protein 7.4g||11 %|
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Calories per serving: 466
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