I have been making these cream biscuits from Alice Waters Simple Food for as long as I can remember. They are my go-to for topping cobblers and berry shortcakes. Peach season is winding down at the market and I am buying them by the crateful. There is nothing quite like a perfectly ripe juicy peach to celebrate summer. But something magical happens when they are roasted- the sugars caramelize and they transform into something syrupy and luscious- perfect alongside buttery biscuits with spoonfuls of crème fraîche or freshly whipped cream.
Peaches and Cream Biscuits
Ingredients
Biscuits recipe by Alice Waters
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
6 tablespoons butter, cold and cut into small pieces
3/4 plus 1 tablespoon heavy cream
Roasted Peaches
3- 4 peaches, pitted and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice
1/2 tsp lemon zest
pinch of cinnamon
1/2 tsp vanilla bean paste
Whipped cream or creme fraiche for serving
Instructions
Make the peaches
- Preheat the oven to 375.
- In a shallow baking dish or baking sheet lined with parchment, stir together the peaches, sugar, lemon juice, zest cinnamon and vanilla. Bake for 35-40 minutes, stirring every 10-15 minutes, until the peaches collapse and are soft and syrupy. Set aside to cool.
Make the biscuits:
- Turn the oven to 400 degrees F. Line a baking sheet with parchment paper or foil and set aside.
- In a large bowl, stir together flour, salt, sugar and baking powder. Cut butter into mixture using your fingers or a pastry cutter, until the butter is the size of peas. Pour in 3/4 cup heavy cream and lightly mix together until just combined. Turn dough onto a lightly floured work surface. Lightly knead dough just one or two times and press it down to 3/4 inches thick. Cut out biscuits using a biscuits cutter or a knife and set on baking sheet.
- Brush the tops of the biscuits with remaining tablespoon of heavy cream. Bake for 17-20 minutes, until biscuits are lightly golden.Allow to cool. Serve with roasted peaches, freshly whipped cream or a spoonful of creme fraiche.
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