- 2½ lbs. ripe fresh peaches, peeled and sliced ½-inch thick
- 3 tbsp. sugar
- 2 tsp. cornstarch
- 1 tsp. freshly squeezed lemon juice
- 1 vanilla bean, split lengthwise
- 1 tbsp. bourbon
For the biscuit topping:
- 1½ cups all-purpose flour
- 3 tbsp. sugar
- 2¼ tsp. baking powder
- ½ tsp. kosher salt
- 6 tbsp. cold unsalted butter, cut into cubes
- ½ cup buttermilk
- Heavy cream, for brushing
- Coarse sugar, for sprinkling
step 1: Show Images
Heat the oven to 400˚ F. In a large bowl, combine the peaches with the sugar, cornstarch, lemon juice, and the seeds scraped from the vanilla bean pod. Mix well to combine. Spread the peaches into a layer in a baking dish.
step 2: Show Images
In a medium bowl, combine the flour, sugar, baking powder and salt. Mix briefly with a fork. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse and the largest butter chunks are the size of small peas. Pour in the buttermilk and stir gently with a fork until a dough has formed. Be careful to avoid overmixing or kneading, otherwise you will end up with a tough dough. Turn the dough out onto a lightly floured work surface and pat to a thickness of about ¾- to 1-inch. Divide into 8 biscuits, either using a biscuit cutter or simply cutting with a knife.
step 3: Show Images
Place the biscuits on top of the peaches in the baking dish. Brush lightly with heavy cream and sprinkle with coarse sugar. Bake 35-40 minutes or until the peaches give easily punctured with a fork and the biscuits are golden brown. Serve warm a la mode or with bourbon whipped cream (see above).