Cinnamon Peaches With Sugar Biscuits And Whipped Cream Food

CINNAMONY PEACH BISCUITS

Steps:

• Preheat oven to 400.
• Sift together the flour, salt, baking powder, and cinnamon.
• Add the butter and rub it in until the mixture resembles fine bread crumbs.
• Mix in the sugar and peaches gently to avoid crushing the fruit.
• Add the milk gradually, stirring until you have a soft dough.
• Knead gently on a floured surface for about 2 minutes, then roll out until 3/4 inch thick.
• Use a biscuit cutter or a jar lid to cut approximately 2 1/2 inch rounds.
• Place on greased baking sheet.
• Combine brown sugar and cinnamon for topping.
• Brush tops of biscuit with milk and sprinkle cinnamon brown sugar mix on top.
• Bake at 400 for 15-20 minutes until golden brown.
• Cool, split and serve with butter, fruit, or whipped cream.

GRILLED PEACHES WITH YOGURT WHIPPED CREAM AND OAT CRUNCH

Steps:

• Prepare a grill for medium-high heat.
• For the yogurt whipped cream: Vigorously whisk the yogurt, heavy cream, vanilla bean paste, brown sugar and lemon zest together in a medium bowl until the mixture thickens and can hold its shape. Cover the bowl with plastic wrap and refrigerate until ready to use.
• For the oat crunch: Melt the butter in a medium ovenproof skillet directly on the grill. Stir in the oats, almonds and salt until coated. Stirring occasionally, cook the oats and almonds until just beginning to turn golden, about 5 minutes. Add the honey and brown sugar to the pan and stir until the sugar melts. Continue stirring and tossing for another 2 minutes until everything is well coated. Transfer the oat mixture to a baking sheet to cool, about 5 minutes. Break up the crunch into bite-size pieces. Toss the basil ribbons with the oat crunch until evenly distributed.
• For the peaches: Cut each peach in half and remove the pit. Whisk the brown sugar, lemon juice and honey together in a large bowl. Add the peaches and gently toss until evenly coated.
• Grill the peaches cut-side down over medium-high until grill marks develop and some of the sugars begin to caramelize, 2 to 3 minutes. Flip the peaches and grill until the skin is slightly charred, another 2 to 3 minutes. Remove the peaches from the grill.
• Divide the grilled peaches evenly among 4 bowls. Dollop a generous amount of the yogurt whipped cream on top and sprinkle with a handful of the oat crunch. Serve immediately.

PEACHES 'N CREAM SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
• Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
• Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
• Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
• Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
• Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
• Whip heavy cream in a bowl until stiff peaks form.
• Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.

SUGAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter.