Double Ginger Biscuits with Peaches
People of Georgia (the state not the country), look away! I’m about to say something that might upset you.
Colorado grows the best peaches in the U.S.
A friend explained it to me once that Colorado fruit is particularly delicious because it is grown at a high altitude which I guess raises the natural sugar levels in the fruit.
I’m not scientist though. All I know is that when I eat one, I want more.
While it’s perfectly acceptable in my mind to just pick up a ripe peach and eat it like an apple, that wouldn’t be a very fun post. So I made some little Ginger Biscuits that went very nicely with the fresh peaches.
1) Preheat oven to 400°F. Line baking sheet with parchment paper.
2) Whisk dry ingredients for biscuits (flour, 6 tablespoons sugar, salt, and baking powder) in large bowl.
3) Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form.
4) Roll dough out carefully into rectangle about 3/4 inch thick. Cut into 6 squares to make biscuits.
5) Move biscuits to baking sheet and brush with cream and sugar mixture.
6) Bake at 400 degrees for 18-20 minutes. Cool on sheet.
7) For peaches, toss peaches in large bowl with 4 tablespoons sugar and 2 tablespoons chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
8) Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
Original recipe from Bon Appetit.
Making the Biscuits
These Ginger Biscuits are kind of a cross between a shortbread and a biscuit. They are pretty easy to make though.
Start by whisking the dry ingredients together and then add your cold, chopped butter.
Rub the butter together in the dry ingredients using your fingers or a fork until it is in small chunks.
Then it’s time to add some flavor to the party.
This recipe calls for ginger flavor in two forms: Ginger ale and crystallized ginger. If you’ve never used crystallized ginger before there are two things you should know about it. First, it’s delicious. Second, it’s expensive.
For this recipe you’ll use almost a whole jar of crystallized ginger which will set you back close to $8. Just a heads up on that!
Chop the ginger pretty finely and stir it into the mix. Then add the ginger ale and cream and stir the mixture until it is a loose dough.
It should stick together but don’t over-stir it or it will become tough.
Turn the dough out onto a clean surface and then roll it into a medium rectangle. My rectangle was about 8×12 and it should be a bit under an inch thick.
Then slice the dough into squares. If you wanted to get fancy you could get a round cutter and make them all perfectly the same size, but it works just as well to make square biscuits.
Transfer the biscuits to a baking sheet lined with parchment paper and brush them with a mixture of cream and sugar.
Bake these suckers at 400 degrees for 18-20 minutes. They should puff a bit and turn golden brown.
Your house will also smell like a ginger factory.
Millions of peaches
These peaches are primo right now. I’m averaging at least one a day. Assuming you have ripe ones, you don’t even need to peel them for this recipe. Just dice them up.
Toss the peaches with some sugar, a tiny pinch of salt, and more crystallized ginger and you are ready to go.
Once the ginger biscuits have cooled a bit, half them and top them with a few big spoonfuls of peaches and some fresh whipped cream.
Make this for breakfast or for dessert. It doesn’t really matter.
The crystallized ginger is an expensive ingredient, but it makes the dish unique. If you did leave it out, I’m sure it would still be good because it’s homemade biscuits and fresh peaches.
If you can get your hands on some ripe peaches these days, give this a shot!