This recipe goes one step further than just swapping in peaches and incorporates raspberry sauce, replicating the classic ingredient combination that makes up peach melba and making the finished dessert oh so pretty. You end up with … Peach Melba Shortcake! To me, the key to this recipe is in the biscuits that you make to hold everything together. If you make those well, the rest will just fall into place. My trick for the best biscuits is to grate very cold butter into the dry ingredients. It’s easier to do than cutting butter into flour and the butter pieces end up just the right size in the batter. It’s a trick worth knowing! You can even freeze the butter for 15 minutes or so to make it even easier to do.
If you like the way these biscuits turn out, you might also like a savory version of this biscuit or a version that can be cooked in the air fryer. I even use the same technique in making the biscuit topping for a peach and blueberry cobbler.