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Sweet Peach Biscuits
These biscuits are baked slightly underdone so the insides are wet and dense. Leftovers are delicious sliced and toasted in a bread toaster.
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- ½ cup cream cheese, chopped into ½-inch cubes
- 1 cup heavy cream
- 1 cup peaches, chopped and drained
To peel a peach, score the skin at the stem with an x. Dunk it in boiling water for 30 seconds. Remove and refresh for 30 seconds in a bowl of ice water. Remove and begin peeling the skin by the score. The skin should peel off without much effort.
Place the oven rack in the center and preheat the oven to 375 degrees.
Mix together the flour, baking powder, salt, and sugar until well combined. Add the cream cheese and lightly toss without overworking the flour. Add in the cream and peaches and mix until the batter comes together. Do not overwork the batter or the biscuits will be tough.
Flatten the dough or roll it out thickly.
With a round 3-inch cookie cutter or a cup cut out biscuits and place them on a non-stick sheet pan. Bake for 15 minutes, until golden. Serve immediately.
Makes 8 biscuits.