Peach Biscuit Top (Print Version)
Golden biscuits sit on juicy peaches, making a comforting treat you’ll want to eat with ice cream.
# Ingredients:
→ Peach Filling
01 -
A dozen cups (roughly 4 kg) fresh peach slices, peeled and ready
02 -
Squeeze of lemon juice, up to 2 teaspoons
03 -
Tablespoon of cornstarch
04 -
Heaping teaspoon of vanilla extract
05 -
Three tablespoons light brown sugar, packed
06 -
Half a teaspoon cinnamon
07 -
Dash of nutmeg, about 1/8 teaspoon
08 -
Small spoonful (1/8 teaspoon) ground ginger
09 -
One tablespoon of honey
10 -
Pinch of salt, just over a dash
→ Biscuit Layer
11 -
Two cups all-purpose flour (about 250 grams)
12 -
Half a cup sugar (granulated)
13 -
Half a teaspoon baking soda
14 -
Half a teaspoon salt
15 -
One and a half teaspoons baking powder
16 -
Half a cup (115 grams) super cold butter, unsalted
17 -
Quarter cup of any milk you like
18 -
Two big spoons of honey
19 -
Half a cup sour cream
→ Biscuit Topping
20 -
1 large beaten egg
21 -
Tablespoon milk
22 -
Quarter teaspoon cinnamon
23 -
Heaping tablespoon sugar (granulated)
# Steps:
01 -
Pop your butter in the freezer for around 15 minutes so it's chilly when you need it.
02 -
Turn the oven on to 175°C. Toss the brown sugar with cornstarch in a big bowl, breaking up any clumps until they're sandy. Now gently mix in peaches, honey, vanilla, lemon juice, cinnamon, nutmeg, ginger, and a little salt—make sure the peaches look covered and glossy.
03 -
Scoop the peach mixture into a greased 23 x 33 cm dish. Slide it into the oven for ten minutes, uncovered. Pull it out and set it to the side.
04 -
Mix sour cream and milk in a small bowl, whisking till smooth. Stick it in the fridge until you’re ready for the biscuit part.
05 -
Add flour, sugar, baking powder, baking soda, and salt into a big bowl and give them a whisk so it’s all mixed up.
06 -
Cube the cold butter. Drop it into your flour mix and use a pastry cutter or fork, mashing until it looks crumbly.
07 -
Pour in your chilled milk-sour cream along with the honey. Use a silicone spatula to stir gently until the dough starts to chunk up, but don’t overdo it.
08 -
Drop hand-torn dough clumps over the warm peaches, making sure to keep little open spots for the steam.
09 -
Mix your beaten egg and tablespoon of milk. Brush it on top of the dough, then sprinkle the surface with sugar and a dust of cinnamon.
10 -
Pop it back, uncovered at 175°C, for 45 to 55 minutes until you see bubbling juices, a golden top, and a toothpick poked in comes out clean.
11 -
Leave on your counter for five minutes to cool a bit. Serve it up—it's even better with a scoop of vanilla ice cream if that's your thing.
# Notes:
01 -
Grab peaches that are soft but still a little firm so everything holds together. Thawed frozen peaches totally work—just pat them dry before adding.
02 -
When butter is cold, it lets off steam while baking, which makes the biscuit on top puff up nice and light.
03 -
If you want a head start, stir together the dry mix ahead and only measure the liquids and prep peaches when ready to bake so everything stays fresh.
04 -
Keep any leftovers in a tightly sealed container in the fridge up to 5 days, or stash in your freezer for three months.