i’m trying to savor as much summer fruit as possible before fall rolls in.
peaches were one of my favorite fruits growing up. specifically, crunchy and large white peaches that my mom would cut up for us. nectarines were in the same boat, but mostly because i couldn’t tell the difference between the two. i also ate a lot of sliced peaches in syrup that my parents would buy from costco. i definitely didn’t realize how much sugar was in those things, but they were soooo good.
nowadays i buy only yellow peaches because they are far more fragrant for baking than white peaches are. i look forward to grocery ads in the summer so i can be in the know on which fruits are on sale. and when a good deal rolls around, like yellow peaches for 98 cents a pound…you know i’ll be there, ready to buy 5 pounds worth of peaches.
these peach biscuits came as a product of that dilemma. these drop biscuits taste a bit more like scones, fluffy on the inside and crisp on the outside. i took an extra step with these by roasting the peaches, which end up softening them and bringing out the peach flavor.
the dough is a scraggly wet dough with peach chunks throughout that are dropped onto your baking sheet with a large cookie scoop. sprinkle with a bit of turbinado sugar before baking for an extra crunch (which i forgot to do in the photos here)!
these golden peach biscuits are delicious warm, with a scoop of ice cream or on its own for breakfast, dessert, or a midday summer snack!
baker’s notes: i used fresh peaches here for roasting, but if you don’t have those on hand, this would be just as delightful with frozen or canned peaches. keep in mind though that the mixture may be more wet depending on the state of the peach. recipe is written below for the roasting method!
roasted peach drop biscuits
adapted from king arthur flour
makes about 12 biscuits
1 large peach, diced (about 1 cup)
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon baking powder
6 tablespoons unsalted butter, cold and cubed
2 large eggs
1/3 cup full-fat sour cream
1/2 teaspoon almond extract
1 teaspoon vanilla extract
turbinado sugar, for sprinkling (optional)
preheat the oven to 400 f. line a baking sheet with parchment paper. pour diced peaches onto baking sheet and roast peaches for about 15 minutes, stirring halfway through.
remove the peaches from the oven, and set aside to let cool. drop the oven temperature to 375 f. line another baking sheet with parchment paper, or use the same parchment paper from the peach-roasting.
in a large bowl, whisk together the flour, salt, sugar, nutmeg, cinnamon, and baking powder. using your fingers or a pastry blender, cut in the butter into the flour mixture until the butter bits are pea-sized.
in a separate bowl, whisk together the eggs, sour cream, almond extract, and vanilla extract. pour the wet ingredients into the dry ingredients, and stir until a few streaks of flour remain. mix in the cooled, roasted peaches, and fold until just combined. the dough will be wet and sticky.
drop the dough onto your prepped baking sheet, about 1.5-inches apart. sprinkle with turbinado sugar, if using.
bake the scones for 20 to 25 minutes, or until the biscuits are golden brown. remove them from the oven and let cool for a bit. serve warm, and enjoy! these will keep for a couple days covered at room temperature.