Set a grill grate over a steady campfire (or fire up the campsite grill) and let the heat do most of the dessert work. Grilled Peach-Basil Campfire Shortcakes fit right into the same rhythm as dinner: while the coals settle, you can halve a few ripe peaches, give them a quick brush of oil or butter, and lay them cut-side down until they pick up dark, sticky grill marks.
On the grate, the peaches soften without turning mushy, and their juices concentrate into a glossy syrup with a hint of smoke. Warm split biscuit shortcakes nearby—directly on the grate, in a cast-iron skillet, or tucked into foil—so they’re toasty at the edges and tender in the middle. A few torn basil leaves sound simple, but they add a fresh snap that keeps each bite lively after a full day outside.
This one’s built for camp: no mixers, no piles of dishes, and no dessert that collapses if the cooler runs warm. Assemble at the picnic table, let everyone stack their own, and you’ve got a sweet finish that feels special without slowing down the fire-circle chatter.
Grilled Peach-Basil Campfire Shortcakes
Equipment
- Grill grate
- Mixing bowl
- biscuit cutter
- Cast iron skillet
Ingredients
- 4 large ripe peaches halved and pitted
- 2 tablespoons honey
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 2/3 cup whole milk
- 1/4 cup fresh basil leaves chopped
Instructions
- Brush peach halves with honey and set aside.
- In a bowl, mix flour, baking powder, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs.
- Add milk and stir just until dough forms. Pat out to 1-inch thickness and cut into circles with a biscuit cutter or cup.
- Place biscuits in a greased cast iron skillet. Bake covered with foil over campfire coals for 10–12 minutes, until golden.
- While biscuits bake, grill peaches cut side down for 4–5 minutes until charred and juicy.
- Split biscuits, layer with grilled peaches, and sprinkle with chopped basil to serve.