Peaches and Cream Biscuits

by Amy Stafford on October 2, 2012

The holidays are sneaking up around the corner.  That means baking time!  I love baking one of my favorite things to do in the afternoon when I have the house to myself is to turn on one of my favorite shows, Homeland, Boardwalk Empire, Game of Thrones, and a few others (cough, cough-True Blood) and watch an episode from On-Demand while I bake up some sumptuous concoction.  A guilty pleasure!  Yes, I am weird, my husband told me I was born this way and that my parents just watered it!  He thinks he is sooo funny. haha.

Back to the biscuit….this biscuit would be great to make when you have house guests over the holidays, to give as a gift, or to make and eat all by yourself!  Whichever you choose, enjoy.  You can switch out the fruit with berries, plum, pear pretty much any wet fruit, except Watermelon.

Peaches and Cream Biscuits
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-12
Ingredients
  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup granulated sugar
  • ½ teaspoon table salt
  • 6 tablespoons cold, unsalted butter, cubed
  • 1 cup chopped, peeled ripe peaches (I used 2 white peaches)
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Add flour, baking powder, sugar and salt together in a food processor.
  3. Add butter and process until crumbly meal to tiny pea size bits of butter.
  4. Gently stir in the peaches, by hand so that they are coated in dry ingredient, then stir in heavy cream.
  5. When you’ve mixed it in as best as you can knead it once or twice in the bowl, form into a loose ball.
  6. Do not worry about getting the dough evenly mixed. It is more important that the dough is not overworked.
  7. Generously flour your counter and hands.
  8. Transfer your dough to the counter, generously flour the top of it and press the dough with your fingers out to a ¾-inch thickness.
  9. Cut into 2½-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down.
  10. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
  11. Continue process with remaining dough and continue cutting biscuits until gone.
  12. Bake the biscuits for 12 to 15 minutes, until golden brown at the edges.
  13. Cool on pan for a minute, then transfer to a cooling rack.
  14. Serve warm or at room temperature.
Notes
Do ahead: Biscuits are generally best the day they are baked. However, you can make them ahead by arranging them on your parchment-lined sheet and freezing then transferring frozen biscuits to a ziploc bag and keeping in freezer until ready to use.
To cook frozen biscuits, place them frozen on a parchment-lined sheet and bake them adding 2 to 3 minutes to your baking time.

If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them.
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You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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