Biscuits with Peaches and Unsweetened Cream

Biscuits with Peaches and Unsweetened Cream
Makes 8 to 12 biscuits 

Biscuits are all about feel. Less is more. Less mixing, less handling. They should look like a shaggy mess that you can barely lift from your working surface onto the sheet tray. Pair this with our 2022 Estate Chardonnay for a lovely afternoon tea/cocktail hour. 

450 grams (or about 3 cups) all purpose flour
Pinch of salt
2 tablespoons baking powder
¼ teaspoon baking soda
2 sticks cold butter, cubed
1 ¼ cup buttermilk
4-5 peaches, peeled
¼ cup sugar
1 teaspoon corn starch
2-3 tablespoons water
1 pint heavy cream

Preheat oven to 425º F. 

In a large bowl, whisk together flour, salt, baking powder, and baking soda. Pour in buttermilk and mix until the dough is shaggy but NOT anywhere near combined. This is deceiving, trust!

Dust a bit of flour on your work surface and pour the shaggy, slight wet mess onto the flour. Dust a bit more flour on top and using your hands, form into a rectangle, about 1” thick. 

Cut into triangles or squares, or use a biscuit cutter to cut into traditional biscuit shapes. Space evenly on a parchment-lined sheet tray and bake for 10-12 minutes or until slightly toasted but not golden. 

Remove and cool.

While biscuits are cooking, chop peaches and place in a small saucepan with sugar, cornstarch, and water. Bring the mixture to a gentle simmer and cook until peaches are broken down and jam-like. Cool and puree or leave chunky, dealer’s choice. 

Whip cream until soft peaks form and serve everything in the morning for a late breakfast, afternoon or as dessert.