| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
American |
Desserts |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Thinly sliced peeled peaches (approx 8 medium size peaches) |
| 2 |
tb |
Light brown sugar |
| 1/2 |
ts |
Almond extract |
| 1/2 |
ts |
Cinnamon |
| 1 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 2 |
tb |
White sugar |
| 1/3 |
c |
Butter |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Buttermilk |
| 1 |
|
Egg, well beaten |
INSTRUCTIONS
Preheat the oven to 400F. Lightly butter a 1 1/2-quart casserole. In a
medium-size bowl, toss together the peaches, brown sugar, almond extract,
and cinnamon. Spread in the bottom of the casserole. Sift together the
flour, baking powder, and 2 Tbsp of the white sugar. Cut the butter into
the flour mixture, until it has the consistency of coarse crumbs. Combine
the milk, buttermilk, and egg and combine with the flour. Do not knead; the
dough will be sticky, stiff, and lumpy. Drop by the spoonful over the
peaches. Try to get even coverage, but don't worry about a few bare spots.
Bake for about 25 minutes, until the top is golden and the juices are
bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit
from the sides of the pan and invert onto a serving platter.
YIELD: 4 to 6 servings
Recipe by: The Great American Dessert Cookbook
Posted to MC-Recipe Digest V1 #472 by Sean Coate <swcoate@peganet.com> on
Feb 04, 1997.
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