September 14, 2010

Fall Peaches and Cream

Even though the mornings are cooling off fruit is still pouring off of the trees!  Last week I found gorgeous local peaches at my Whole Food's.  They were the perfect ripeness for peaches and cream on a biscuit!  I am almost to the point where I don't want to see another strawberry for a while so the peaches were a happy compliment!!

I started with about 6
Drop them in boiling water for 2 minutes
Remove and allow to cool to the touch.
Peel peaches over a bowl to catch any juice
Slice into bite size slices 
Drizzle with a little agave nectar 
Set aside

BISCUITS (Too easy not to make these!!)
I got this recipe from Cooks Illustrated (one of my go to recipe places)

  • 2 cups (10 ounces) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar (I LOVE BROWN SUGAR IN THIS)
  • 3/4 teaspoon table salt
  • 1 cup cold buttermilk
  • 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
  • A bit of brown sugar to sprinkle on top
Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using a large spoon, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Sprinkle with a little brown sugar. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Split biscuits and layer with fresh whipped cream (not from a can) & peaches.

Totally divine!!