Paula’s White Chocolate Rosemary Peach Shortcake
4 cups bisquick
1/3 cup Sugar
1 1/2 cup milk
1/4 cup white chocolate chips
1 tablespoon fresh rosemary, minced
2 tablespoons melted butter
1 teaspoon Fruit Fresh (fruit preservative)
Splash warm water
1 1/2 cups sugar
2 cups heavy whipping cream
1/2 cup sugar
Fresh Rosemary sprigs
White Chocolate curls (super fancy)
Preheat oven to 400 degrees F.
To make the shortcakes, mix the bisquick, sugar, milk, butter, white chocolate chips and rosemary in a medium size bowl and scoop out onto a parchment lined baking sheet. Bake for 15 to 20 minutes until done and remove from oven. Cool for 5 minutes.
Peel, core, and slice the peaches. Immediately sprinkle with Fruit Fresh to prevent peaches from turning dark. Add a splash of warm water to the peaches to moisten. Stir the sugar into the peaches, cover, and refrigerate until ready to use.
In a large mixing bowl or mixer, combine the heavy cream and sugar, and whip until peaks start to form.
To serve, split the shortcake in 1/2 and place bottom 1/2 on a plate. Top with a heaping spoonful of the peaches and their juices, a dollop of freshly whipped cream and the top of the shortcake. Garnish with a sprig of fresh rosemary and a white chocolate curl if you are so inclined.
These are so good! Love love love!
Lots of Love!!!