Fresh Peaches With Ginger Biscuits

READY IN: 32mins




  • Peel peaches (or nectarines). <<<Note: I skipped peeling the peaches. Slice into wedges about 1 inch wide. Sprinkle with 1 tablespoon sugar (I used raw sugar), cover, and refrigerate.
  • Preheat oven to 400 degrees.
  • Stir together remaining 1 tablespoon sugar, both flours, ground cardamom, salt, baking powder, and baking soda in a mixing bowl.
  • Add butter and using a pastry blender to break up the butter into pea-size chunks. Stir in crystallized ginger.
  • Beat egg with vanilla and ½ cup buttermilk. Add to dry ingredients and stir with a fork just until moistened. If it seems too dry, add 1–2 tablespoons additional buttermilk. Texture will be shaggy and barely moist.
  • Turn dough out onto a counter lightly dusted with flour (I floured my hands, too.). Knead a few times; then roll or pat dough into a circle about ¾-inch thick.
  • Using a glass or biscuit cutter, cut out six 2-inch circles; gather remains, shape into a disk, and cut out remaining biscuits. Place close together on a baking sheet and bake until golden, 12–18 minutes. <<<--The biscuits baked a total of 12 minutes in our oven.
  • Remove from oven and let stand 5 minutes.
  • Whip cream until it holds soft peaks. Add sweetener to taste and stir in almond extract.
  • To serve, cut biscuits. <<-- If you try to slice the biscuits in half too soon after removing them from the oven the biscuits will fall apart.
  • Spoon fruit and juices (if any) over bottom half, add a dollop of cream, and cover with top biscuit.
  • I garnished the dessert with a light sprinkle of raw sugar for presentation.
  • Yield is estimated.