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Buttermilk Biscuits with Charred Stone Fruit

Buttery, flaky biscuits are topped with charred nectarines and house whipped cream, riffing on the classic American shortcake.


1 C heavy whipping cream

1/4 C sugar

4 buttermilk biscuits, baked and split

8 nectarines

1/2 C + 2 T honey

Markon First Crop Basil, to garnish

Edible petals, to garnish


Split nectarines in half; remove pits. Pour two tablespoons honey onto a plate and dip the cut ends of fruit into it. Place all on a hot grill or griddle and cook until charred. Remove and cut into quarters.

In a standing mixer, whip cream until soft peaks form; add sugar and continue beating until stiff.

Place bottom layer of biscuit on a serving plate; top with whipped cream and charred fruit. Cover with biscuit top and repeat with cream and more fruit.

Garnish with basil and edible petals.