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.
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Peaches With Ginger Biscuits
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Ingredients
- 6 large ripe peaches (or nectarines), or enough to make 6 cups sliced
- 2 tablespoons maple sugar or natural cane sugar, divided
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons (1 stick) cold butter, sliced into 8 pieces
- 1/2 cup crystallized ginger, chopped into pea-size chunks
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk plus 1-2 tablespoons if needed
- 1/2 pint cold whipping cream
- 1 tablespoon any sweetener, to taste
- 1/8 teaspoon almond extract
Instructions
- 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.
Recipe Notes
Nutrition Facts
Peaches With Ginger Biscuits
Amount Per Serving
Calories 381
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 11g
55%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 74mg
25%
Sodium 345mg
14%
Total Carbohydrates 54g
18%
Dietary Fiber 4g
16%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 381 cal, 17g fat (5g mono, 1g poly, 11g sat), 74mg chol, 5g protein, 54g carb, 4g fiber, 345mg sodium
