Fresh Peaches With Ginger Biscuits Recipe

Name: Fresh Peaches With Ginger Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large ripe peaches (Or nectarines. You will need enough to make 6 cups, sliced); 2 tablespoons maple sugar (I used organic dark brown sugar) or 2 tablespoons raw sugar (I used organic dark brown sugar); 1 cup whole wheat pastry flour; 1 cup unbleached white flour; 1/4 teaspoon ground cardamom; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 8 tablespoons cold butter, cut up into small chunks; 1/4 cup crystallized ginger, chopped into pea-size chunks (I cut up the ginger into even smaller pieces using a very sharp knife); 1 large egg; 1/2 teaspoon vanilla extract; 1/2 cup buttermilk (plus 1-2 tablespoons if needed ); 1 cup cold heavy cream (aka whipping cream and *NOT* Cool Whip!); 1 tablespoon sugar, to taste (unbleached, raw, maple, etc.); 1/8 teaspoon almond extract

Servings: persons

6 large ripe peaches (Or nectarines. You will need enough to make 6 cups, sliced)
2 tablespoons maple sugar (I used organic dark brown sugar) or 2 tablespoons raw sugar (I used organic dark brown sugar)
1 cup whole wheat pastry flour
1 cup unbleached white flour
1/4 teaspoon ground cardamom
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
8 tablespoons cold butter, cut up into small chunks
1/4 cup crystallized ginger, chopped into pea-size chunks (I cut up the ginger into even smaller pieces using a very sharp knife)
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk (plus 1-2 tablespoons if needed )
1 cup cold heavy cream (aka whipping cream and *NOT* Cool Whip!)
1 tablespoon sugar, to taste (unbleached, raw, maple, etc.)
1/8 teaspoon almond extract

1
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.
2
Preheat oven to 400 degrees.
3
Stir together remaining 1 tablespoon sugar, both flours, ground cardamom, salt, baking powder, and baking soda in a mixing bowl.
4
Add butter and using a pastry blender to break up the butter into pea-size chunks. Stir in crystallized ginger.
5
Beat egg with vanilla and 1/2 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.
6
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 3/4-inch thick.
7
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.
8
Remove from oven and let stand 5 minutes.
9
Whip cream until it holds soft peaks. Add sweetener to taste and stir in almond extract.
10
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.
11
Spoon fruit and juices (if any) over bottom half, add a dollop of cream, and cover with top biscuit.
12
I garnished the dessert with a light sprinkle of raw sugar for presentation.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 large ripe peaches (Or nectarines. You will need enough to make 6 cups, sliced), 2 tablespoons maple sugar (I used organic dark brown sugar) or 2 tablespoons raw sugar (I used organic dark brown sugar), 1 cup whole wheat pastry flour, 1 cup unbleached white flour, and more.

Yes, Fresh Peaches With Ginger Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Peaches With Ginger Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions