Instructions
1. **Prepare the Peach Topping:** In a small bowl, combine the diced peaches, sugar, cornstarch, and vanilla extract. Stir gently to coat. Set aside.
2. **Make the Biscuits:** In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. **Add Buttermilk:** Pour in the cold buttermilk and mix with a fork just until the dough comes together. Be careful not to overmix; a slightly shaggy dough is perfect.
4. **Prepare the Baking Dish:** Preheat your oven to 400°F (200°C). Pour the melted butter for the swim sauce into a 9×9 inch baking dish, tilting to coat the bottom evenly. Sprinkle the 1/4 cup granulated sugar over the melted butter.
5. **Assemble the Biscuits:** Gently drop spoonfuls of biscuit dough into the prepared baking dish, spacing them out slightly. They don’t need to be perfectly shaped – rustic is good!
6. **Add the Peaches:** Spoon the peach topping evenly over and around the biscuit dough in the dish.
7. **Bake:** Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the peach mixture is bubbly.
8. **Serve:** Let the biscuits cool slightly before serving. Spoon some of the delicious butter-peach sauce over each biscuit.
Short Tips:
* **Cold Butter is Key:** For flaky biscuits, ensure your butter is very cold. You can even cube it and pop it in the freezer for 10-15 minutes before using.
* **Don’t Overmix:** Overmixing biscuit dough develops the gluten too much, leading to tough biscuits. Mix just until combined.
* **Ripe Peaches are Best:** The sweeter your peaches, the more flavorful your biscuits will be. If your peaches aren’t super sweet, you can add an extra spoonful of sugar to the peach topping.
* **Get Creative:** Feel free to add a pinch of cinnamon or nutmeg to the peach topping for extra warmth.
* **Storage:** Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
