- 2 cups unbleached self-rising flour
- 4 tablespoons granulated sugar, divided
- 3 teaspoons vanilla extract, divided
- 2 cups heavy cream, divided
- 4 tablespoons butter
- turbinado sugar for topping
- 4 ripe peaches, sliced
- In a small (light colored) saucepan, cook butter on medium heat, stirring quite often, until frothy and beginning to brown. As soon as it begins to turn a light brown shade and take on a nutty smell, pour it into a small dish to cool and stop the browning process.
- In a food processor, add flour and 2 tablespoons granulated sugar and pulse 2-3 times to combine. In a separate bowl, whisk 2 teaspoons vanilla into 1 cup heavy cream. While pulsing food processor, pour cream mixture in a slow, steady stream into the flour until dough just comes together.
- Turn the dough out onto a well-floured cutting board, sprinkle flour on top of the dough, and fold it over several times. Roll the dough into a circle until about 1/2" thick.
- Use a biscuit cutter to cut rounds. Place them on an ungreased baking sheet. You can pat out any excess dough. Brush the tops of the shortcakes with brown butter and sprinkle with turbinado sugar. Bake the biscuits for 12-15 minutes (10-12 in a convection oven), until they're golden brown on top.
- While baking, make the whipped cream. Allow biscuits to cool for several minutes before assembling. In a cold bowl with a cold whisk, or mixer, whip 1 cup heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla.
- Split the biscuits in half horizontally. Drizzle any remaining brown butter inside. Top each bottom half with sliced peaches, top with whipped cream. Add the top halves, slightly off center.