6 cups sliced and peeled ripe peaches (fresh or frozen, thawed)
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 pinch salt
1/2 cup Promised Land Homogenized Vitamin D Whole Milk
1 teaspoon vanilla
1 tablespoon coarse raw sugar
Preheat oven to 425° degrees. Melt half of the butter in 10 inch cast iron skillet set over medium heat; cook peaches and cinnamon for about 5 minutes or until heated through. Stir in brown sugar and lemon juice. Sprinkle cornstarch evenly over top. Cook, stirring occasionally, for about 8 minutes or until peaches are soft and tender and juices are slightly thickened.
Meanwhile, in large bowl, whisk together flour, granulated sugar, baking powder and salt; using a pastry blender or fingertips, cut in remaining butter until mixture resembles coarse crumbs. In separate bowl, whisk together milk and vanilla; stir into flour mixture until just blended (do not overwork).
Drop dough by large spoonfuls on top of peaches. Sprinkle sugar over dough. Bake for 15 to 18 minutes or until biscuits are golden brown and set, and filling is thick and bubbling.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.