Peaches With Ginger BiscuitsDeborah Madison | Delicious Living
- Serves: 8 people
- Calories per serving: 381
I used to make these ginger biscuits for breakfast in a restaurant using cream, which gives them a tender, succulent crumb. Today I prefer buttermilk, but both are good.
The biscuits can be made ahead of time, in the morning when it’s cool, and then wrapped well until serving. They should be used the same day they’re made, however. Dust with powdered sugar, if desired.
- Peel peaches (or nectarines). If skins don’t come off easily, drop into boiling water for about 20 seconds; then transfer to a bowl of cold water to stop the cooking. Skins should just slide off. If they don’t, repeat. Slice into wedges about 1 inch wide. Sprinkle with 1 tablespoon sugar, cover, and refrigerate.
- Heat oven to 400˚. Stir together remaining 1 tablespoon sugar, flours, salt, baking powder, and baking soda in a mixing bowl. Add butter and mix on low speed, using paddle attachment (or your fingers) until butter is broken into pea-size chunks. Stir in crystallized ginger.
- Beat egg with vanilla and ½ cup buttermilk. Add to dry ingredients and stir with a fork just to moisten. If it seems too dry, add 1–2 tablespoons additional buttermilk. Texture will be shaggy and barely moist. Turn dough out onto a counter lightly dusted with flour. Knead a few times; then roll or pat dough into a circle about ¾-inch thick. Using a glass or biscuit cutter, cut out six 2-inch circles; gather remains, shape into a disk, and cut out remaining biscuits. Place close together on a baking sheet and bake until golden, 12–18 minutes.
- Whip cream until it holds soft peaks. Add sweetener to taste and stir in almond extrac To serve, halve biscuits. Spoon fruit and juices over bottom half, add a dollop of cream, and cover with top biscuit.
PER SERVING: 381 cal, 17g fat (5g mono, 1g poly, 11g sat), 74mg chol, 5g protein, 54g carb, 4g fiber, 345mg sodium