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Sunday, September 6, 2020

Peach Drop Biscuits

I look forward to Saturday mornings this time of year. Usually I forgo sleeping in to visit two local farmers markets, and upon arriving back home I gleefully show my purchases to my family. They are typically unimpressed. In fact, only a few people understand the joy that big farmers' market hauls bring to me--but that doesn't lessen my delight one bit!

This year, though, I have opted to stay home to avoid crowds. I have discovered a couple of workable alternatives, and between my half-CSA share, a farm stand, and a weekly farm delivery order option I have managed to enjoy many of my normal harvest-time fruits and veggies. I visited the farm stand about a week ago, and came home with a half-bushel of peaches, a quarter-bushel of pears, and an eighth-bushel of pluots. It was too much, really, but I just couldn't help myself. So, I was suddenly baking peach goodies whenever I had time. 

The texture of this "biscuit" is lovely. Crusty on the outside but tender on the inside. I even used it as a base for peach shortcake one night. 


Peach Drop Biscuits

Yields 12 biscuits (I doubled it for my big family, so halve it if you don't need this many)
Adapted minimally from

1 1/2 c all purpose flour
1 1/2 c white whole wheat flour
1/2 c granulated sugar
8 teas baking powder
12 T cold salted butter, but into 1/2 inch cubes
1 1/3 c peaches, diced into 1/4 inch pieces
3/4 c heavy cream, divided
1/2 c powdered sugar

Heat the oven to 425F, and prepare two baking sheets with parchment paper. 

Whisk the flour, granulated sugar, and baking powder together in a large bowl. Stir the pieces of butter into the mixture, just to coat the butter. Then work the butter into the flour with your fingers or a pastry cutter until the pieces of butter are no larger than a pea. 

Add the peaches, and stir gently. Add 1/2 c cream and 1/2 c water, then toss with a fork until the dough is just wet. If the dough is still too dry, add a couple of teaspoons water. 

Drop the dough in generous 1/3 c amounts onto sheets, leaving at least 1 1/2 inches of space between each mound. Brush the tops with 2 T cream before baking for about 15 minutes. The biscuits should be golden brown. Place the biscuits on a wire rack to cool.

As soon as the biscuits come out of the oven, whisk the powdered sugar with the remaining 2 T cream. This should make a thick icing. Drizzle the icing over the warm biscuits, and enjoy. 

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