Scrumptious Flaky Peach Biscuits

My son is in love with my scrumptious flaky peach biscuits and I am sure you will be too when you try them. We went to a coffee shop the other day and he saw some peach scones and wanted to try them. It turned out they were not the best, so I had to oblige by making him some. They are the best fruit snack you will make and enjoy.

The Ingredients for Flaky Peach Biscuits

A tray full of delicious but simple ingredients that are found in every pantry. Put them together and you get the best treat ever!

Ingredients List for Flaky Peach Biscuits:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon grated nutmeg (or allspice)
• 1/4 cup sugar
• 3/4 cup cold butter
• 1 large egg
• 1/3 cup sour cream
• 1/4 cup whipping cream (or 10% cream)
• 1/2 teaspoon almond extract
• 1 cup peaches

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The Dough:

Let’s start by getting the dry ingredients mixed up. In a large bowl, add the all-purpose flour, salt, baking powder, baking soda, nutmeg (or allspice), and sugar. Mix everything together so that everything is evenly distributed.

Now we can add the butter. I like to keep my butter in the fridge until I am ready to use it. The harder the butter, the flakier the biscuits. Remove the butter from the fridge and either grate it directly into the bowl of flour or cut it into cubes and drop it into the flour. I find grating is easier and gives a more even distribution. Combine the flour and butter well, making sure not to overwork the butter. We don’t want the butter to start melting.

If you are grating the butter, drop the whole chunk into the flour and coat it with the flour before you grate it. It allows for an easier grip and faster grating time.

Mixing the Dry and Wet Ingredients

Set the flour aside and in another bowl or measuring cup, and combine the liquid ingredients. Whip the egg, add the sour cream, then the cream, then the almond extract, and mix everything together. If you don’t want to use the cream and sour cream, you can replace it with 1 cup of buttermilk instead.

Pour the wet ingredients into the dry and mix using your hands. The idea is to just combine the dry and wet to form a rough crumbly dough. You don’t want to overwork the dough. The more you work the dough, the less it will rise when they bake.

Adding the Peaches

Wash and chop the fruits into bite size pieces – about 1/2 an inch. Discard the pits. Once you have the dough ready, sprinkle some flour on a clean counter and mix in the peaches. Again, do not overwork the dough. Then form a circular shape with the dough. It doesn’t have to be a perfectly even circle. Using a pizza cutter or a sharp knife cut it into 8 triangular pieces.

I like big tea biscuits that can be enjoyed for breakfast, so I only make 8, but you can cut them into smaller pieces or even make them into individual square shapes. It’s all up to an individual’s liking.

Baking the Flaky Peach Biscuits

Line a baking tray with parchment paper and gently place the biscuits onto the tray. I like to put my tray in the freezer for a few minutes just to ensure that the butter is really hard again. I find the harder the butter, the flakier the end result. Preheat the oven to 375 degrees. Remove the baking tray from the freezer and place it directly into the hot oven. Bake for about 25-30 minutes – or until you see the snack brown.

Serving Suggestions:

Remove from the oven and allow them to cool on the tray for a couple of minutes before placing them on a cookie rack to cool completely. Enjoy fresh with

• my Home Made Butter. Put some butter as they come out of the oven and watch it melt into them.
• a Dollop of Jam. Jam goes really well with these.
• a Dollop of double cream. Cream and biscuits are a match made in heaven.
• a combination of Jam and double cream is my favourite.
• try to have my Perfect cup of Chai on the side.

Storing Suggestions:

Store the baked snack :

• in the fridge in an air tight container for up to 3 days.
• before adding the fruit and baking, freeze the dough in the freezer for up to 1 month. Defrost in the fridge overnight add the fruit, and bake.

Tried and Liked the Recipe?

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