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1
Blanch the peaches in boiling water for 1 minute.
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2
This will not only make them easier to peel but also keep their fresh, summery color.
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3
Dump them in a colander and run it under cold water.
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4
When cool enough to handle, peel the skins off the peaches with a paring knife, leaving the flesh intact.
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5
Cut the peaches in half and discard the pits, and then cut the peaches into chunks; you should have 6 cups.
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6
Squeeze the halved lemon over the fruit to prevent it from browning.
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7
Put the peaches in a large stainless steel pot, along with the sugar and the 1/2 cup of lemon juice.
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8
Break the rosemary sprigs in half to release the oils, put them in a piece of cheesecloth, and tie it closed.
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9
(When you cook this in the cheesecloth, youll have the rosemary flavor without the needles.)
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10
Toss the rosemary sachet into the pot and bring the fruit to a gentle simmer.
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11
Cook and stir with a wooden spoon until the fruit begins to soften and break down to a pulp, about 45 minutes.
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12
As it simmers, skim the foam off the top so you have a nice, clear product.
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13
Fish out the rosemary bag and stir in the pectin.
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14
Turn the heat up and boil for 1 minute, stirring constantly.
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15
Remove from the heat, stir in the butter to smooth out the jam, and allow it to cool.
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16
Preheat the oven to 400F.
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17
Sift together the flour, sugar, salt, baking powder, and baking soda.
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18
Using 2 forks or a pastry blender, cut in the shortening to coat the pieces with the flour.
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19
The mixture should look like coarse crumbs.
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20
Make a well in the center and add the buttermilk.
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21
Cool your hands by running them under cold water, then use your fingers to fold everything together quickly to form a dough.
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22
The shortening in the dough should be as cold as possible.
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23
Hands at 98F.
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24
will begin to melt the fat and the biscuits will not rise as high.
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25
Turn the dough out on a floured surface and, again, think cooldont use the counter next to the preheated oven.
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26
Roll the dough out to 1 inch thick; then cut out the biscuits using a floured 2-inch round cutter or an inverted glass.
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27
Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk.
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28
Bake for 20 to 25 minutes, until the biscuits have risen and are golden.
