I'll happily take biscuits any way I can- plain, buttered, hot, cold, sweet, stuffed with cheese, you name it. And since we are blissfully waving goodbye to summer, our markets are overflowing with end of summer produce. These lovely biscuits are great for breakfast but also make an incredible dessert when sliced and served alongside fluffy whipped cream and sliced fruit.
Bowl #1
310 gram all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla powder
60 grams sugar
6 tablespoons butter, cold and diced
Bowl #2
250 grams buttermilk, cold
Bowl #3
140 grams nectarines, small diced
1
Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
2
In the first bowl, cut the butter into the dry ingredients. You can do this by using a pastry cutter, my fav, or with two knives and by slicing in opposite directions. Cut the butter into the dry ingredients until the butter is roughly the size of small peas.
3
Add the buttermilk to the flour and butter mixture. Stir to combine.
4
Add the diced nectarines to the dough and stir to ensure they're evenly distributed.
5
On a lightly floured surface, turn out the dough and roll to about an inch and a half thickness. Take liberty, here, and make whatever shape biscuits you like. Use a circular cookie cutter, a drinking glass, cut into wedges or squares; anything! Place on a cutting board and freeze for about an hour.
6
Place chilled biscuit dough on the prepared cookie sheet and lightly brush with a beaten egg or heavy cream. Bake for about 30 minutes or until the biscuits are golden brown. Let cool. Drizzle with honey or even better yet, hot honey.