July 21, 2013

Nectarine & Vanilla Biscuits

I love all the fresh fruits of summer and a particular favorite is nectarines.  Today I tried out a Babble.com recipe for fresh peach vanilla biscuits and was amazed at the flaky, delicious result.


Picking up a 4-pound box of nectarines from Trader Joe's this weekend is what led me to google for nectarine recipes.  From what I've heard, peaches and nectarines are nearly interchangeable, so I searched for both types of recipes.


These biscuits are quite easy to make.  You can use a biscuit cutter if you prefer standard round biscuits, but I made them in a scone-like shape, which was easier.

First I floured my pastry mat (flour in a extra spice jar is perfect for dusting work surfaces), then patted out the dough, brushed it with milk and cut it into 8 sections with my nylon knife.


Place the biscuits on parchment paper or a silicone baking mat (I still love my Silpat!) and bake for 18-20 minutes.


I really hate to say this, but this biscuit recipe is even better than my grandma's biscuit recipe.  I couldn't believe how flaky each biscuit was!  I recommend them for breakfast or with tea for an afternoon snack. 


Nectarine & Vanilla Biscuits

Prep Time: 15 minutes
Cook Time: 18-20 minutes


Ingredients (8 large biscuits)
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into 1/2" chunks
  • 1 teaspoon vanilla
  • 1 cup milk (plus extra for brushing on top)
  • 1 nectarine (or peach), unpeeled and cut into 1/4" chunks
Instructions
  • Heat oven to 400 degrees. Line a baking sheet with parchment paper (or a silicone baking mat).
  • In the bowl of a food processor, combine flour, sugar, baking powder, salt and butter. Pulse until well combined and crumbly, with bits of butter no larger than a pea.
  • Move mixture from food processor into a large bowl. Add vanilla to milk, then add to bowl. Stir a few strokes, then add the nectarine chunks (or peaches) and stir just until you have a soft dough. You'll likely need to use your hands to finish combining the dough.
  • On a floured surface, pat the dough out to about 3/4" in a 10-inch circle. Brush the dough with milk, then cut into 8 wedges. Place on prepared baking sheet.
  • Bake for 18-20 minutes or until golden.
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3 comments:

  1. Okay I'm going to have to try these. I am a big scone lover (did you know there's a big debate about whether scones and biscuits are really the same thing?) and nectarine lover, so...

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    1. I froze half figuring there's no way I can (should) eat 8 biscuits and now I'm down to only one! I'm glad I froze 4 of them though because now I know that they freeze well and defrost within an hour on the counter :)

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    2. That's good news for me too, as our household continues to drop in size (though Em says she'll take care packages in Madison anytime I have extra food).

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