Peach Biscuits
"This is a wonderful summer treat from the south. These biscuits are slightly sweet, making them a wonderful dessert or breakfast treat. However they pair nicely with just about any meal. If you find yourself with a few ripe peaches, this is an easy and delicious way to use them."
- Ready In:
- 37mins
- Ingredients:
- 10
- Yields:
-
12 biscuits
- Serves:
- 6
ingredients
- 3 large ripe peaches
- 1 tablespoon orange-flavored liqueur (Grand Marnier, Cointreau, Gran Gala, Triple Sec)
- 1 tablespoon water
- 1 tablespoon sugar
- 1 teaspoon vanilla flavoring
- 3 cups all-purpose flour (plus 2 tsp)
- 3 teaspoons baking soda
- 1 teaspoon salt
- 1⁄3 cup butter (or shortening)
- 1⁄4 cup milk
directions
- Preheat oven to 450.
- Peel peaches, pit them, and dice them into 1/4" pieces.
- In a small sauce pan combine peaches, orange liquor, water, sugar, vanilla, and 2 tsp flour. Bring to a boil and continue stirring until mixture is thickened.
- Sift 3 cups flour, baking soda, and salt into mixing bowl.
- Cut in butter, and mix for about 1 minute.
- While mixer is still going, slowly add milk and then peaches. Continue to mix until thoroughly combined.
- Spray muffin tins with with cooking spray, and fill each 2/3 full with biscuit mix.
- Bake for 17 minutes or until golden brown. (sometimes biscuits will be a little doughy due to the moister in the peaches).
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Reviews
-
The peaches I used for this recipe were really large, so I increased the amount of flour by ALMOST 1/8 cup, & that worked pretty well for me! Also used Triple Sec here as well as unsalted butter! Had these GREAT TASTING BISCUITS for breakfast topped with a bit of peach sauce, then later in the day dressed them up with some mixed fruit & a small amount of whipped cream! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
RECIPE SUBMITTED BY
<p>In general, cooking is a passion and a hobby. I love to try new recipes and I love it even more when a new recipe comes out spectacular. I work full time, and am a wife and mother, so sometimes cooking becomes a chore. I try to keep it fresh by planning out the week in meals, trying a new recipe a week, and cooking enough to freeze dinners for those evenings with a tight schedule.</p>
