Description
A simple and delicious recipe for drop biscuits featuring fresh peaches and a hint of crystallized ginger, topped with a sweet, crunchy sugar crust.
Ingredients
Scale
2 cups all-purpose flour
4 tsp baking powder
½ tsp cream of tartar
½ tsp kosher salt
2 tbsp granulated sugar
8 tbsp (1 stick) unsalted butter, cold
⅔ cup whole milk
1 tsp vanilla extract
1 large egg
¼ cup candied crystallized ginger
1 cup diced peach (approx. 1 large peach)
2 tbsp heavy cream
2 tbsp turbinado sugar
Notes
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cream of tartar, salt, and granulated sugar.
- Slice the cold butter into small pieces and cut it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the milk, vanilla, and egg until smooth.
- Pour the wet ingredients into the dry ingredients. Add the diced ginger and diced peach.
- Mix with a fork just until a shaggy, wet dough forms. Do not overmix.
- Using a 1/2 cup measure or a large scoop, drop portions of the dough onto the prepared baking sheet.
- Brush the tops of the biscuits with heavy cream and sprinkle generously with turbinado sugar.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American