Stovetop Biscuits with Peach Butter

Stovetop Biscuits with Peach Butter
This different way of making a beloved Southern bread will spice up your baking repertoire. The homemade butter is the perfect sweet, seasonal topping for everything from biscuits to toast, dinner rolls, or yogurt. 
Stovetop Biscuits with Peach Butter
Makes 7
  • 1½ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ cup plus 1 tablespoon cold unsalted butter, cubed and divided
  • ⅔ cup plus 2 tablespoons cold whole buttermilk, divided
  • Peach Butter (recipe follows)
  • Unsalted butter, softened, to serve
  1. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Using your fingers or a pastry cutter, work ¼ cup cold unsalted butter into flour until the butter is in small pea-sized pieces. Make a well in the center of the flour mixture. Add ⅔ cup buttermilk; mix just until combined and flour is hydrated (use remaining 2 tablespoons buttermilk, if necessary).
  2. Turn out dough onto a lightly floured surface. Pat dough into a 7-inch rectangle. Cut dough in half and stack halves on top of each other. Pat or roll dough back out to a 7-inch square. Repeat the lamination two more times. Wrap dough in plastic wrap and rest in refrigerator until chilled, at least 30 minutes.
  3. On a lightly floured surface, roll dough out to ½-inch thickness. Using a 2½-inch round cutter dipped in flour, cut 7 biscuits out of dough without twisting. Stack scrap dough and lightly reroll and cut as needed.
  4. In a 10-inch cast-iron skillet over low heat, melt remaining 1 tablespoon cold unsalted butter. Add biscuits to pan, and cook until puffed, golden brown, and cooked through the center, 8 to 10 minutes per side. Serve warm with Peach Butter and softened unsalted butter. Store in an airtight container at room temperature for up to 3 days.

Peach Butter
Make about 2½ cups
  • 2½ pounds peaches, pitted and chopped, about 5 medium peaches
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  1. In the work bowl of a food processor, pulse peaches until smooth with some diced peaches remaining.
  2. In a medium saucepan over medium-high heat, combine peach purée, sugar, lemon juice, salt, and cinnamon. Bring to a boil, stirring often. Reduce heat to low, and simmer, stirring occasionally, until mixture has reduced and thickened, 30 to 45 minutes. Remove from heat and let cool completely. Store in an airtight container in the refrigerator for up to 1 week.



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