Peaches and cream, oh what a dream. One of the few good things about summer? Peaches. I found this recipe on a blog I regularly read and knew I had to make it immediately. Turned out fabulously despite some old baking powder. The Husband preferred these with vanilla ice cream on top; I loved the whipped cream.
For the Peaches
4-5 Peaches, thickly sliced
Juice of 1/2 a lemon
2 T Sugar
1/3 tsp cinnamon
For the Biscuits
2 c Flour
1 T Baking Powder
3 T Sugar
1/3 ts Salt
1/2 c unsalted butter, cold and cut into small pieces
3/4 c Buttermilk
2 T cream, to brush
2 T Turbinado Sugar
For the Whipped Cream
1/2 Heavy Cream
1 T Powdered Sugar
1 tsp Vanilla
Cinnamon to taste
Heat oven to 450.
Grease cast iron skillet or other oven proof skillet with butter.
spread the peaches in the skillet and sprinkle with lemon juice, sugar, and cinnamon.
roast for 12 minutes on the upper oven rack.
Whisk flour, baking powder, sugar, and salt in mixing bowl. but in the butter.
Add buttermilk and mix until soft dough forms.
Turn the dough out onto a floured countertop and pat out 1 inch thick.
Cut into 8 or 9 circles.
Take the peaches out of the oven an stir once.
Place biscuit rounds on top of peaches.
Brush with cream and sprinkle with turbinado sugar.
Bake about 12 more minutes (mine took longer).
Let cool as long as you can (about 5 minutes) before devouring.
Top with whipped cream or ice cream.
Instead of doing the whole cutting the butter into the flour with a pastry blender, I just grate frozen butter and softly mix it in with the flour. Much easier in my opinion.
Recipe from The Kitchen