Source: Local Flavors by Deborah Madison



  • 6 Large ripe peaches (about 6 cups)
  • 1 table spoon maple sugar or regular sugar

Biscuits and Cream

  • 1 cup whole wheat pastry flour mixed with 1 cup all purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, sliced into 8 pieces
  • ½ cup chopped candied ginger (optional)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk, milk or cream
  • 1 cup whipping cream

Peel and slice peaches. Sprinkle with sugar, mix and chill until biscuits are ready.

Preheat oven to 400F. Stir dry ingredients together in a large bowl. Cut butter into dry ingredients until butter resembles pea sized chunks. Stir in ginger.

Beat egg in a small bowl. Add vanilla and buttermilk, milk or cream. Stir into dry ingredients until just blended. Turn dough out onto a flour surface and knead 5 times. Roll out dough until ¾ inch thick and cut with a cookies cutter or drinking glass. Gather remaining dough and repeat. Place biscuits onto a greased baking sheet and bake for 12-15 minutes.

Whip cream until soft peaks form. Cut biscuits in half and spoon peaches and juice over biscuits and add whipped cream. Sprinkle with additional sugar to taste. This recipe can be used with any kind of juicy fruit, especially berries.