Peach Shortcake

Pictured are Peacho and Peachini practicing their performance on a peach, and if you ask them what their favorite dessert is, they’d both tell you (simultaneously, of course) that it would be a dish with a perfect balance of flavor and texture. Of course, their favorite dessert is perfectly-ripe and deliciously-juicy-sweet peaches over top of an airy, lightly-sweet shortcake, but they say that Happy Belly bakes it best. If you are looking to treat yourself this September season, you may find Peacho and Peachini’s favorite recipe online.

When it's Red Haven season in the Midwest, messages come from friends saying, "The Red Havens are delicious this year!" and I know it's time to bake some sweet biscuits, whip up some coconut cream and dive into deliciousness!

Peach Shortcake

Preheat the oven to 425˚

Make the peaches – In a medium bowl, combine the peaches, apricot jam, lemon juice, and limoncello. Gently toss to combine. Set aside until ready to serve.

Make the biscuits –  In the bowl of a food processor, combine the flour, baking powder, and salt. Add the chopped Miyoko’s creamery vegan butter and pulse to combine. Add the oat milk and pulse a few times. Pour the crumbly dough onto a clean floured surface. With clean hands, gently knead just until the dough comes together. Pat into a circle and dust with flour. Carefully roll out the dough about ¾” thick. Using a glass, cut the dough into about 8 biscuits, rerolling any scraps. Place on a baking sheet lined with parchment paper. Brush with some oat milk and dust with some additional organic sugar. Bake until golden brown, about 14-16 minutes.

To serve – Break the biscuit in half. Spoon the peaches over the bottom half, top with a scoop of whipped coconut cream or ice cream. Spoon a little extra syrup from the peaches over the whipped cream/ice cream and place the top half of the biscuit. Garnish with a fresh mint spring.

serves 6-8


  • 4 peaches, peeled and thinly sliced
  • 2 tbsp apricot jam 
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp limoncello


  • 2 cups flour
  • 1 tbsp organic cane sugar
  • 2 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp cream of tartar
  • 7 tbsp Miyoko’s creamery vegan butter, cut into small pieces
  • ¾ cup Oatly oat milk


  • coconut whipping cream or vanilla ice cream