PEACH CRUMBLE

BUTTERMILK BISCUITS

with Seal the Seasons Peaches

Recipe
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Lightly sweetened buttermilk biscuits, filled with juicy peaches and baked with a granola and brown sugar crumble and topped with an icing drizzle. You can also prepare these biscuits using Seal the Seasons strawberries, blueberries, or a combination of fruits. Have fun with it!

6 Biscuits

Ingredients list:
  • Topping: 1/4 cup Banner Road Original Granola, chopped
  • 1/4 cup brown sugar
  • 1 Tbsp flour
  • 1 Tbsp Salted Oberweis Butter melted
  • Biscuits: 2 cups all purpose flour
  • 2 Tbsp white sugar
  • 1 Tbsp baking powder
  • 1 tsp salt (3/4 tsp if using salted butter)
  • 1/4 cup unsalted Oberweis Butter, cold and cut in 8 pieces
  • 3/4 cup + buttermilk* cold and well shaken *You will need Natalie’s Lemon Juice and Oberweis Whole Milk
  • Oberweis Heavy Whipping Cream for brushing tops
  • Filling: 1 c. thawed Seal the Seasons Peaches, diced
  • 1 Tbsp flour
  • 1/4 tsp cinnamon
  • Icing Drizzle: 1 cup confectioners’ sugar
  • 1 Tbsp Oberweis Whole Milk

  1. Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
  2. Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside.
  3. Thaw and dice 1 c. peaches and set aside.
  4. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  5. Add cold butter chunks to the flour mixture. Using your fingertips, rub the butter into the flour mixture until you have coarse crumbs with butter pieces no larger than a pea.
  6. Add about 2/3 of the cold buttermilk* and using a fork, stir into mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).
  7. Turn dough out onto a floured surface. Gather the dough into a mound and fold it over onto itself 2 or 3 times, until dough is one moist piece. Form into a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.
  8. Using a 2-inch biscuit cutter, cut rounds from the dough and place onto a parchment lined baking sheet, allowing several inches between each biscuit.
  9. Take scraps of dough and re-form into a 1-inch thick piece and cut more. You should get about 6 biscuits.
  10. Brush tops of biscuits with a bit of heavy cream.
  11. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn't burn).
  12. Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from the oven, then remove biscuits from the baking sheet onto a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.
  13. To prepare the icing drizzle, combine the confectioners’ sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.
  14. *Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow it to stand 5 minutes.
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