Peach Biscuits are truly one of my favorite things on earth. Nothing compares to freshly picked, sweet, juicy peaches and a cinnamon sugar buttery biscuit!
I remember going to a peach farm in Pennsylvania with my grandparents and cousins when I was growing up. We would pick so many peaches that the trunk would be filled to the brim with bushels. There were so many peaches that my Grandmom would store the peaches in the bathtub! I would help her slice the peaches and dip the biscuits in melted butter and cinnamon sugar. Oh how I loved to lick my fingers when I was finished dipping biscuits.
This version of peach biscuits is, of course, vegan and from my cookbook, Sweet Vegan. I use Earth Balance buttery spread in place of butter and soy milk in place of cows' milk. These Peach Biscuits are perfect for brunch or dessert and can be enjoyed year round by swapping in seasonal fruit, such as apples and pears. I hope you enjoy these delicious gems as much as I have over the years. Maybe you can start your own family tradition at the peach farm, too!
Peach Biscuits (vegan)
Makes 6 to 10
2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter substitute
3/4 cup soy milk
4 large peaches
3 Tbsp apricot preserves
1 Tbsp water
1 1/2 cups butter substitute
1 cup evaporated cane juice
2 tsp cinnamon
1. Preheat the oven to 375°.
2. Make the biscuits: Using a standing mixer, combine the flour, baking powder, and salt on medium speed. With the motor still running, add the butter substitute 1 tablespoon at a time, waiting 5 seconds after each addition. Add the soy milk and beat the dough on medium speed until a soft dough has formed.
3. Turn the dough out onto a lightly floured work surface, and roll to ½-inch thick. Cut with a 4-inch-round cookie cutter. Take any remaining biscuit dough and roll out and cut until you can’t cut any more biscuits. Set aside. Wash and dry the peaches and cut into ¼-inch-thick slices. Set aside.
4. To make the coating, mix the cane juice and cinnamon in a medium bowl. Melt the butter substitute in a microwave-safe
bowl for 1 minute. Dip the biscuits into the melted butter, then in the cinnamon sugar, and place on a 10- by 15-inch cookie tray. Create a well in each biscuit. Arrange the sliced peaches, slightly overlapping, in each well. Sprinkle with any remaining cinnamon sugar.
5. Bake until golden for 12 to 15 minutes. Cool on a wire rack for 5 minutes. Meanwhile, melt the apricot preserves with the water in a microwave-safe dish for 20 seconds, then spread onto the still-warm biscuits before serving.
Can't get enough of the seasonal stone fruit? Head here for more peach recipes.
Emily Mainquist grew up in an Italian family where everything revolved around food. She became a vegetarian and then a vegan four years ago and hasn't looked back. She started Emily's Desserts, a wholesale vegan desserts company in Baltimore, Maryland, in 2008. She's the author of Sweet Vegan, a desserts cookbook, featuring all vegan and some gluten-free and raw recipes.