Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a 10 inch cast iron skillet, heat
Butter (30 g)
over medium heat. Add the
Peaches (8)
,
Granulated Sugar (135 g)
, juice from
Lemon (1)
,
Vanilla Extract (2 mL)
,
Ground Ginger (1 pinch)
, and
Salt (1 pinch)
. Stir and cook the peaches until bubbly, about 5 minutes.
Step 3
Reserve 3 tablespoons of the juice from the skillet and set aside.
Step 4
Stir the
Corn Starch (1 g)
in a small bowl with a spoon of water. When blended, stir into the peach mixture well. Reduce heat to low and cook and stir for another 5 minutes.
Step 5
In a large bowl, stir together the
All-Purpose Flour (125 g)
,
Baking Powder (7 g)
,
Baking Soda (1 g)
, and
Brown Sugar (15 g)
.
Step 6
Using a fork or pastry cutter, cut the
Butter (30 g)
into the flour mixture until the mixture has a crumbly texture. Work quickly so the butter does not get soft.
Step 7
Stir in the
Buttermilk (180 mL)
until the dough forms. Spoon over the peaches in the skillet.
Step 8
Bake in the oven for 20 minutes. Remove from the oven and brush the biscuit topping with the reserved peach juice and sprinkle with
Granulated Sugar (10 g)
. Return to the oven and bake for another 15-20 minutes until the biscuits are cooked through.
Step 9
Serve warm with whipped cream of ice cream.
