Grilled Peach-Basil Campfire Shortcakes
Juicy peaches grilled until caramelized, layered with sweet biscuit shortcakes and fresh basil for a summery, fragrant camp dessert that’s both rustic and elegant.
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.
Notes
Prepare biscuit dough at home if desired and keep chilled in your cooler. Grill peaches right over the fire while the biscuits bake for efficient camp cooking.