Recipe: Honey Roasted Peach Biscuits
Atlanta-based biscuit chef Erica Council shares this seasonal recipe for honey roasted peach biscuits in her new cookbook, “Still We Rise.”
Looking for a way to incorporate summer stone fruit into your baking? Erika Council, the owner and chef behind Atlanta’s Bomb Biscuit Company, provides some heady inspiration in her new cookbook, “Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes,” which was released last month.
She attributes this recipe for Honey Roasted Peach Biscuits to her Aunt Rene, a larger-than-life relative whose shiny brooches, pet Chihuahua, and Sunday gossip left an indelible impression. One of her aunt’s favorite desserts was a hybrid that combined the textures and flavors of shortcake, biscuit, and cake, was filled with fruit, and was topped with whipped cream.
“Here, I’ve invoked the spirit of my Aunt Rene’s fruit-filled shortcake with a basic cream biscuit folded over roasted peaches flavored with honey and a little bit of cardamom,” writes Council. “This is one of the simplest ways to make homemade biscuits; you can omit the peaches and use any fruit to create an incredible variety of shortcake-style biscuits.” If you’re feeling fancy, top with whipped cream.”
Honey Roasted Peach Biscuits
This recipe yields 12 to 14 biscuits.
INGREDIENTS
8 peeled and chopped peaches (about 2 pounds)
12 teaspoon lemon juice, freshly squeezed
three tbsp honey
2 tbsp. light brown sugar
1/2 teaspoon cardamom powder
3 cups self-rising flour plus a little extra for folding and cutting
14 cup cold heavy cream plus 1 tablespoon
1 big egg
2 to 3 tbsp. turbinado sugar
DIRECTIONS
Preheat the oven to 350°F with the oven rack in the middle position.
Toss the peaches with the lemon juice in a large mixing bowl. Toss in the honey, brown sugar, and cardamom to combine. Transfer the peach mixture to a baking sheet lined with parchment paper and roast for 25 to 30 minutes, turning halfway through roasting. Allow to cool completely.
Preheat the oven to 450 degrees Fahrenheit.
Make a well in the center of the flour in a large mixing bowl. Stir in 214 cup heavy cream with a spatula until the dough forms a ball and no dry bits of flour are visible. The resulting dough will be shaggy and sticky.
Spoon the cooled peaches over half the length of the rectangle with a slotted spoon. Fold the remaining half of the dough over the peaches. Pinch the dough all around to seal the peaches in. Cut straight down with a knife or bench scraper to make 12 to 14 biscuits. Place the biscuits 1 inch apart on a baking sheet lined with parchment paper.
In a small mixing bowl, combine the egg and the remaining tablespoon of heavy cream. Brush the tops of each biscuit gently with the egg wash. Sprinkle the turbinado sugar on top.
Bake for 12 to 15 minutes, or until the tops are golden brown, rotating the pan halfway through. Serve hot.
