Description
Perfectly simple drop biscuits with seasonally fresh peaches and brown sugar.
Ingredients
Scale
- 2 cups gluten free flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold butter, small cubes
- 1 cup cold whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fresh ginger, grated or minced
- 5–6 peaches, cut into slices (around 8 wedges per peach)
- 1 heaping tablespoon brown sugar
- 1 teaspoon tapioca flour (or cornstarch)
- 1 pinch of salt
- ice cream or whipped cream, to serve with
Instructions
- Preheat your oven to 400F.
- In a medium mixing bowl, combine the flour, baking powder and salt. Using a pastry cutter or your hands, press the butter into the flour mixture. Work quickly to keep the butter chilled. When the butter is in small discs or pea size, pour in the milk.
- Using a rubber spatula, fold the milk into the butter and flour mixture. Continue to fold until fully incorporated and the dough comes together.
- Sprinkle in the cinnamon and ginger. Fold into the dough but don’t fully combine. Place in your refrigerator.
- Toss the peaches, brown sugar, tapioca flour and salt together in pie plate or baking dish. Spread them out so the bottom of the pan is covered with peaches.
- Remove the biscuit dough from the refrigerator. Using a large ice cream scoop or spoon, spoon about 3 tablespoons worth of dough and place on top of the peaches. Repeat until all the dough is used and covers the peaches.
- Bake for 15 minutes. Turn the heat to 375F and cook for another 10 minutes or until the biscuits are cooked through and brown on top.
- Remove from the oven and let cool for about 10 minutes before serving.
Notes
Let cool completely on your countertop, if you are serving it later. Cover with foil and leave out if serving it that day or refrigerator if you are serving the following day.
- Prep Time: 15
- Cook Time: 35
- Category: baking
- Method: stove-top
- Cuisine: dessert