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Perfect Honey Bourbon Grilled Peach Shortcake Recipe with Whipped Mascarpone

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A simple yet indulgent dessert featuring smoky grilled peaches glazed with honey bourbon, flaky buttermilk biscuits, and creamy whipped mascarpone. Perfect for summer gatherings or any time you want a quick, crowd-pleasing treat.

Ingredients

Scale
  • 4 ripe but firm peaches, halved and pitted
  • 2 tablespoons honey
  • 3 tablespoons bourbon
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces mascarpone cheese, cold
  • 1/2 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat grill or grill pan to medium-high heat. In a small bowl, mix honey, bourbon, melted butter, and cinnamon. Brush peach halves generously with the mixture on the cut side.
  2. Place peaches cut side down on the grill. Cook for 4-5 minutes until grill marks appear and peaches soften slightly but hold shape. Flip and brush the other side with honey bourbon glaze. Grill an additional 2-3 minutes. Remove and let cool slightly.
  3. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or forks until mixture resembles coarse crumbs with some pea-sized pieces.
  4. Stir in buttermilk and vanilla extract gently until just combined. Do not overmix; dough should be shaggy but hold together.
  5. Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out about 8 rounds. Place on baking sheet or cast iron skillet spaced slightly apart. Brush tops lightly with buttermilk.
  6. Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
  7. In a chilled bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla. Whip with electric mixer or whisk vigorously until soft peaks form.
  8. Slice each shortcake in half horizontally. Spoon grilled peaches with glaze onto bottom half, dollop with whipped mascarpone, then top with biscuit lid. Serve immediately.

Notes

Keep butter cold for flaky biscuits. Chill mascarpone and cream before whipping for best texture. Grill peaches on medium-high heat for short time to avoid mushiness. Prepare biscuit dough ahead to save time. For dairy-free, substitute mascarpone and cream with coconut cream and maple syrup. For gluten-free, use almond or oat flour but expect different texture.

Nutrition

Keywords: honey bourbon, grilled peaches, shortcake, whipped mascarpone, summer dessert, easy dessert, peach shortcake, bourbon glaze

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