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Photo: Jason Donnelly
Active Time:30 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:55 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFilling5cupssliced firm ripe peaches (about 2 pounds)¼cupgranulated sugar1tablespoongrated lemon zest2teaspoonscornstarchBiscuits½cupall-purpose flour½cupwhole-wheat pastry flour2teaspoonsgranulated sugar1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt2tablespoonscold unsalted butter, cut into small pieces¼cupfinely chopped crystallized ginger6tablespoonsbuttermilk plus 2 teaspoons, divided1teaspoonturbinado sugar
Cook Mode(Keep screen awake)
Ingredients
Filling
5cupssliced firm ripe peaches (about 2 pounds)
¼cupgranulated sugar
1tablespoongrated lemon zest
2teaspoonscornstarch
Biscuits
½cupall-purpose flour
½cupwhole-wheat pastry flour
2teaspoonsgranulated sugar
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
2tablespoonscold unsalted butter, cut into small pieces
¼cupfinely chopped crystallized ginger
6tablespoonsbuttermilk plus 2 teaspoons, divided
1teaspoonturbinado sugar
DirectionsTo prepare filling: Place a medium ovenproof skillet in the oven; preheat to 425°F.Combine peaches, 1/4 cup granulated sugar, lemon zest and cornstarch in a large bowl and stir gently. Carefully coat the pan (the handle will be hot) with cooking spray and add the peach mixture. Cover with foil. Bake until the peaches are starting to soften, about 15 minutes.Meanwhile, prepare biscuits: Whisk all-purpose flour, pastry flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub butter into the dry ingredients until crumbly. Stir in crystallized ginger. Make a well in the center and gradually pour in 6 tablespoons buttermilk, stirring with a fork, until just combined and no streaks of flour remain.Transfer the dough to a lightly floured surface and sprinkle with a little flour. Gently knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Using a 2-inch biscuit or cookie cutter, cut the dough into rounds. Reroll the scraps and cut more rounds to make 8 total. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.Arrange the biscuits over the peaches. Bake, uncovered, until the biscuits are golden brown, about 15 minutes more. Let cool for about 15 minutes before serving.Originally appeared: EatingWell Magazine, July/August 2021
Directions
To prepare filling: Place a medium ovenproof skillet in the oven; preheat to 425°F.Combine peaches, 1/4 cup granulated sugar, lemon zest and cornstarch in a large bowl and stir gently. Carefully coat the pan (the handle will be hot) with cooking spray and add the peach mixture. Cover with foil. Bake until the peaches are starting to soften, about 15 minutes.Meanwhile, prepare biscuits: Whisk all-purpose flour, pastry flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub butter into the dry ingredients until crumbly. Stir in crystallized ginger. Make a well in the center and gradually pour in 6 tablespoons buttermilk, stirring with a fork, until just combined and no streaks of flour remain.Transfer the dough to a lightly floured surface and sprinkle with a little flour. Gently knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Using a 2-inch biscuit or cookie cutter, cut the dough into rounds. Reroll the scraps and cut more rounds to make 8 total. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.Arrange the biscuits over the peaches. Bake, uncovered, until the biscuits are golden brown, about 15 minutes more. Let cool for about 15 minutes before serving.
To prepare filling: Place a medium ovenproof skillet in the oven; preheat to 425°F.
Combine peaches, 1/4 cup granulated sugar, lemon zest and cornstarch in a large bowl and stir gently. Carefully coat the pan (the handle will be hot) with cooking spray and add the peach mixture. Cover with foil. Bake until the peaches are starting to soften, about 15 minutes.
Meanwhile, prepare biscuits: Whisk all-purpose flour, pastry flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Using your fingertips, rub butter into the dry ingredients until crumbly. Stir in crystallized ginger. Make a well in the center and gradually pour in 6 tablespoons buttermilk, stirring with a fork, until just combined and no streaks of flour remain.
Transfer the dough to a lightly floured surface and sprinkle with a little flour. Gently knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Using a 2-inch biscuit or cookie cutter, cut the dough into rounds. Reroll the scraps and cut more rounds to make 8 total. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.
Arrange the biscuits over the peaches. Bake, uncovered, until the biscuits are golden brown, about 15 minutes more. Let cool for about 15 minutes before serving.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)176Calories3gFat34gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
