Double Ginger Biscuits with Peaches

Ginger Biscuits - Delicious homemade ginger biscuits filled with fresh peaches and topped whipped cream. This is perfection in breakfast form.


Double Ginger Biscuits with Peaches

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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.

Double Ginger Biscuits with Peaches

Serves 6.
Prep Time:
Total Time:

Just a moment please...

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Delicious homemade ginger biscuits filled with fresh peaches and topped whipped cream. This is perfection in breakfast form.

Original recipe from Bon Appetit.



2 cups all purpose flour
6 tablespoons sugar + 1 tablespoon for brushing
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1/4 cup finely chopped crystallized ginger
1/2 cup ginger ale
2 tablespoons cream + 1 tablespoon for brushing

Peach Mixture:

4 large peaches, halved and sliced
6 tablespoons sugar
2 tablespoons crystallized ginger
Pinch of salt
1 cup heavy whipping cream + 1 tablespoon sugar

Show Directions

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.

Ginger Biscuits

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.

dough for Ginger Biscuits
The dry stuff.

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!

ginger - Ginger Biscuits
Ginger overload.

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.

dough - Ginger Biscuits
All mixed up.

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.

shaped Ginger Biscuits
Square biscuits are the bomb.

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.

baked Ginger Biscuits

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.

peaches - Ginger Biscuits
These are so good.

Toss the peaches with some sugar, a tiny pinch of salt, and more crystallized ginger and you are ready to go.

mixed - Ginger Biscuits
Simple but tasty.

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.

Ginger Biscuits recipe from Macheesmo
Breakfast or dessert honestly.

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!

16 Responses to “Double Ginger Biscuits with Peaches” Leave a comment

  1. These biscuits looks great – live the ginger! Peaches have been awesome this years; I’ve also been loving apricots!

  2. I am so sorry to tell you that Georgia peaches are the BEST! Why waste a perfectly good peach on a ginger biscuit is beyond me but now if it was in peach ice cream all the better! Georgia peaches taste like summer time. The best peaches I have eaten come from Georgia and my mother made the worlds best peach cobbler. If she was alive today she would set you straight on whether or not your Colorado peaches are better than her Georgia peaches:)

  3. Born and raised a Georgian. I know this is blasphemous but I honestly think the same thing. We may be the peach state but it doesn’t mean our peaches are always the best. I love peaches and July/August is one of my favorite time of year because of this! This looks delicious!

  4. Crystallized ginger in a jar is SUPER expensive. Crystallized ginger in a bag from Trader Joe’s is a lot more reasonable. Homemade crystallized ginger is CHEAP, and delicious, and makes your house smell amazing, AND leaves you with ginger syrup, which can be used in smoothies, cocktails, tea, as a breakfast syrup, or hell just eaten with a spoon. Here’s my “recipe”…

    Peel and slice (I usually do about 1/8 inch slices on the diagonal, but you can do thicker or thinner slices, or cubes/chunks, or whatever you want) some fresh ginger. Add that and at least about an equal volume of sugar to a saucepan. Cover with water. Bring to a boil, and simmer until the ginger is soft and tasty, adding more water as necessary if it looks like it’s drying out. Drain, saving the syrup for other uses. Dry it on a rack over a plate or pan to catch the drips. Once dry, I store it in an airtight container in the fridge and it’s fine for at least a week, which is as long as it ever lasts around here.

    Some people like to boil their ginger in plain water once or twice to make it milder, before boiling it in sugar. I am not one of those people, but to each their own. Also, once the ginger is drained you can toss it in some fresh sugar if you want to, but I usually don’t bother. Also, if the syrup is too thin at the end you can simmer it down until it’s as thick and sweet as you want it.

    To use the candied ginger in this recipe, just chop it up once it’s dry. Simple, mostly hands-off, your house smells great, and you have the best cocktails and smoothies EVER until your syrup runs out and you have to make more.

  5. Do you think Utah peaches are at least almost as good as Colorado peaches? The elevation isn’t quite as high, but it’s closer than Georgia.

    Either way, those biscuits look delicious!

    1. Never had them. I actually doubt that I could pick CO peaches out in a blind taste test against other perfectly ripe peaches. I just like starting peach wars! :)

  6. THANK YOU for mentioning Colorado peaches. Growing up in Colorado, I’ve never been able to try a Georgia peach, but CO peaches are absolutely wonderful and now I feel better knowing that our peaches rate so well. This recipe looks delicious.
    Thanks again!

    1. Oh I’ve been to Georgia and had their peaches. Have you been to the Western slope of Colorado? No joke better peaches. Although I would take either any day of the week. :)

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