Peachbiscuits Recipes

EASY CAST-IRON PEACH BISCUIT ROLLS

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet., For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges., Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down., Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.

PEACH BISCUITS

Steps:

• 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).

CINNAMONY PEACH BISCUITS

Steps:

• Preheat oven to 400.
• Sift together the flour, salt, baking powder, and cinnamon.
• Add the butter and rub it in until the mixture resembles fine bread crumbs.
• Mix in the sugar and peaches gently to avoid crushing the fruit.
• Add the milk gradually, stirring until you have a soft dough.
• Knead gently on a floured surface for about 2 minutes, then roll out until 3/4 inch thick.
• Use a biscuit cutter or a jar lid to cut approximately 2 1/2 inch rounds.
• Place on greased baking sheet.
• Combine brown sugar and cinnamon for topping.
• Brush tops of biscuit with milk and sprinkle cinnamon brown sugar mix on top.
• Bake at 400 for 15-20 minutes until golden brown.
• Cool, split and serve with butter, fruit, or whipped cream.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

PEACHES AND CREAM PULL APART BISCUITS

Steps:

• Heat oven to 425°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, stir together Bisquick® mix and granulated sugar. Add chopped peaches; toss lightly. Add 1/2 cup of the whipping cream and the melted butter; gently fold into peach mixture until a dough forms.
• Turn dough out onto cookie sheet. With hands, flatten dough; shape into 10x7-inch rectangle about 1-inch thick.
• Using pizza cutter or large knife, score dough to make 15 biscuits.
• Bake 15 to 17 minutes or until biscuits are golden brown.
• To make glaze, in small bowl, stir together remaining 1/2 cup whipping cream and the powdered sugar until smooth. Drizzle over warm biscuits.