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Peaches and Cream Skillet Shortcake Recipe

Peaches and Cream Skillet Shortcake

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on January 13, 2013

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    NOT GOOD! I tried rolling out the biscuits so they'd cook more thoroughly, and I heated up the cream cheese and swirled it into the peach mixture prior to baking. The biscuits turned out ok, but the cream looked terrible. And my well seasoned iron skillet gave the peaches a funky taste.

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  • on December 25, 2012

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    It does NOT work: bisquits were raw on bottom. Turning them over after 30 minutes (just to save the dish made a mess. Total cooking time was 60 min at least. SPARE YOURSELF THE TROUBLE! make something else.

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  • on December 21, 2012

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    This was so easy and really good. I too had a problem with my biscuits being too raw on the bottom, but I solved the issue by placing my fruit mixture in the oven for about 20 min. until it was bubbly and then placed my biscuits on top. I will make this recipe again and again!

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  • on March 11, 2012

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    Hopefully it will be five stars...I haven't made this yet but from the reviews about the biscuits I think I will use Bisquit Mix and make dumplings on top instead...I think they will bake all the way through and be light and fullfy...Ü

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  • on September 23, 2011

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    THis recipe was a total failure! After baking for 25 minutes the biscuits were raw on the bottom half. I had to put the shortcake back into the oven for another 25 minutes. The cream cheese pieces got overcooked and when I served it, there were little bits of cream cheese mixed in with the juices from the peaches which made the cake look very unappetizing. The grand biscuits were way too salty. This was a total mess and a waste!

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  • on August 20, 2011

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    I loved this recipe so much that I am so going to make it again!

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  • on September 18, 2010

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    I have made it several times and it's delicious. I keep the ingredients on hand, because it's perfect if I need something quick! I have used the recipe as-is and it turns out great every time.

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  • on August 11, 2010

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    My wife and daughter made this for dessert last night. If you're a fan of peaches, biscuits and cheesecake, you'll love this. I could not stop eating these!

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  • on August 07, 2010

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    I read the reviews and modified the recipe a little - used less biscuits and a smaller dish. It tasted OK although the cream cheese did not melt (I used the whipped kind thinking it would melt better - didn't happen. My biscuits cooked fine in the time specified so I was afraid to leave it in longer and burn the biscuits. I would try this one again and maybe mix the cream cheese in with the peach mixture before I put them in the cooking dish.

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  • on March 09, 2010

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    I read the comments before putting it together, so I knew what I had to do to make it work. I did bake it until the biscuits were nice and golden brown AND THEN flipped the biscuits until they were nicely a golden glaze because that side had been in the peach mixture. I checked to make sure the biscuits were baked through. I'm sure I bake it at least 45 minutes, to make sure all is cooked through. I also did not use the cream cheese. It's one of my family's favorites. Today, I added a bag of raspberries and made it larger to fit in a 13 x 9 x2. IT REALLY IS WONDERFUL IF YOU MAKE THESE CHANGES!!!!

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