Preparation / Directions:
Preheat the oven to 375 F
Prepare the dough for the shortcake variation of Buttermilk Biscuits. Set the dough aside.
In a large bowl, mix the peaches with the sugar, flour, cinnamon, and lemon juice until well combined. Generously butter a glass or ceramic 10-inch round deep baking dish or a 9x 12-inch baking dish. Pour the fruit into the buttered baking dish. On a lightly floured board, roll out the dough. Lay the dough on top of the peaches, taking care to cover them completely. Sprinkle the top with sugar.
Bake for 30 to 40 minutes or until the top is golden and the shortcake dough is baked through. The dough is ready when a knife inserted in the center comes out clean. If the biscuits begin to brown too quickly, cover them loosely with aluminum foil until the last 5 minutes of baking time.
Serve warm or at room temperature with sweetened whipped cream or vanilla ice cream.
V a r i a t ion Peach Melba Cobbler: Use 4 cups of peaches and 2 cups of fresh raspberries. Actually any combination of fruit and berries will do - plums, blueberries, blackberries, strawberries, etc.
BUTTERMILK BISCUITS S: 12 LARGE BISCUITS
2 cups unbleached white flour 1/2 teaspoon salt 4 teaspoons baking powder 1/2 teaspoon baking soda 6 tablespoons butter (about 1/3 cup) 3/4 cup buttermilk
Preheat the oven to 450.
Sift all of the dry ingredients into a large bowl. Cut in the butter using a knife, a pastry cutter, or your fingers, until the mixture resembles coarse cornmeal. Quickly, but gently, stir in the buttermilk, just until the dough holds together. Don't overstir or the biscuits will be tough.
Turn the dough onto a lightly floured board and knead gently with floured hands. Press the dough into a ball, cut it in half, place one half on top of the other and press down. Repeat three or four times. Then roll out the dough to about 1/2-inch thickness. Cut rounds with a biscuit cutter or glass, or cut rectangles with a knife. Place the biscuits on an ungreased baking sheet leaving a little space between them.
Bake for 1 5 to 18 minutes, until the biscuits are golden. Serve warm with butter, preserves, or plain.
Variations
Wheat Germ Biscuits: Reduce the flour to 1 3/4 cups and add I/4 cup wheat germ. Proceed as directed.
Cornmeal Biscuits: Reduce the flour to 1 3/4 cups and add 1/4 cup stone ground white or yellow cornmeal. Proceed as directed.
Pecan Biscuits: Stir 1/4 cup ground toasted pecans into the sifted dry ingredients. Proceed as directed.
Red Pepper-Cheese Biscuits: After cutting the butter into the sifted dry ingredients, stir in 1/2 cup grated sharp cheddar cheese and a pinch or two of cayenne pepper. Mix well. Proceed as directed.
Shortcake Biscuits: Add 2 tablespoons of sugar to the dry ingredients and 2 teaspoons vanilla extract to the wet ingredients. For a shortcake biscuit deluxe, add 1/4 cup of ground pecans as well. Proceed as directe
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