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