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3 cups flour
1.5 tsp kosher salt
1.5 tsp baking soda
3 tsp baking powder
2 Tbs sugar
3/4 c. buttermilk
1 c. (2 sticks) butter, cold
1 tsp vanilla
2 eggs + 1 for egg wash
1 Tbs heavy cream
1 Tbs turbinado (raw) sugar, for sprinkling 


4 med/large ripe peaches
1 Tbs brown sugar
1/2 Tbs bourbon
pinch of salt  


1 Pint/ 2 cups heavy cream (minus 1 Tbs used above) 
1.5–2 Tbs bourbon
1 tsp vanilla
4 Tbs powdered sugar, or to taste 



Preheat oven to 400 degrees F.

Line two 8-inch cake pans with parchment paper. If you don’t have cake pans, you can also do this on a large, parchment-lined baking sheet.

In a medium bowl, mix your flour, baking powder, baking soda and salt. Take your cold butter out of the fridge and grate it on a box grater, or cut it into very small cubes. Dump the shredded butter on top of your dry mix and transfer the whole bowl to the freezer to chill while you prep your wet ingredients.

In a small bowl, Whisk two eggs with the buttermilk and vanilla extract until combined. 

Remove the bowl from the freezer, and toss the flour butter mixture by hand quickly until the butter is evenly distributed throughout and coated in flour. Pour the buttermilk mixture in and mix until just combined. Lightly flour your countertop or a large cutting board and dump the dough out onto it. Knead the biscuit dough just a few times until it comes together but visible chunks/shreds of butter are still visible throughout the dough.

Divide the dough in half and transfer each half to a cake pan. Press it down and out until it almost reaches the edge. (Mine were more like 7-inches in diameter. It should be about 3/4-inch thick.) 

If you’re doing it without cake pans, do the same thing, but transfer it to the parchment-lined baking sheet, and do your best to free-form them into circles with smooth edges that are the same size.  

For the egg wash: whisk together the remaining egg and 1 Tbs of the whipping cream and brush the tops of the biscuits with it. Sprinkle the brushed surface of each biscuit with 1/2 Tbs raw/turbinado sugar.  

Transfer to the oven to bake for 15 to 17 minutes, until the tops are golden brown. 

Remove and allow to cool in the pan for 5 mins before transferring to a cooling rack.  Cool to room temp.


While your biscuits cool, prep your peaches. Slice 3.5 of your peaches and cut them into bite sized pieces. Put in a bowl with the brown sugar, bourbon, and pinch of salt and toss to coat.  Set aside and let the mixture macerate. 

With the remaining 1/2 of your last peach, cut those into longer, prettier slices, and set them aside. You will use those to decorate the top of your cake.  


Pour the 2 cups (minus the 1 Tbs you stole for your egg wash) into the bowl of a stand mixer or a high-sided mixing bowl if using electric beaters.  On low speed, mix in your powdered sugar, vanilla and bourbon. Then up your speed to medium and whip your cream until soft peaks form. Put the bowl in the fridge to stay cool while you prep your biscuits for layering. 


Using a serrated knife, slice the two biscuits in half evenly along the midline as best you can, essentially butterflying them.  Be as gentle as possible. Use a flat metal spatula to lift the top layer off the biscuit once it’s cut through if necessary.  Place the first bottom layer on a large plate or cake stand. Add 1/3 of your chopped peaches with their juices in as even a layer as possible, and then top with 1/4 of your whipped cream in an even layer over the peaches and reaching the edge of the biscuits. Repeat with the top portion of your next biscuit. Then the bottom of the second biscuit on top of that and so on. Top your finished cake with your remaining whipped cream and those pretty peach slices you reserved.

Slice it up as best you can and serve! It might be messy, but is so much better enjoyed immediately*. Serves 6-8. 

*We ate some of this cake the next day after refrigerating it overnight, and it sliced so much more beautifully, but the flavor and texture was nowhere near as amazing as it was the same afternoon I made it, soon after assembling it. 

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