These biscuits are a wonderful contrast sweet and doughy. They are soft and somewhat doughnut like, with the peaches giving a wonderful burst of flavour. This recipe is adapted from Emily Mainquist’s cookbook “Sweet Vegan”
2 cups flour
2 tbsn baking powder
1/2 tsp salt
1/4 cup butter
3/4 cup milk
2 tbsn sugar
4 large peaches, cut into thin slices
3 tbsn apricot jam
1 tbsn water
1 cup sugar
2 tsp cinnamon
1 1/2 cup butter, melted
Preheat the oven to 180°C.
Line a baking tray with parchment paper
Mix the flour, baking powder, salt and 2 tbsn sugar together.
Add the 1/4 cup butter a little at a time, mixing in between.
Add the milk and mix until a soft dough forms.
On a floured work surface, roll the dough to a 1/2″ thickness.
Cut it with a 4″ cookie cutter and make as many 4″ biscuits as possible.
Take the 1 cup sugar, and mix it with the cinnamon. In a separate bowl, keep the 1 1/2 cup melted butter.
Dip the cut biscuits first in the butter and then in the sugar-cinnamon mixture, and place on the cookie sheet.
Create a depression in each biscuit (using a spoon), and arrange 4 peach slices on each biscuit.
Sprinkle with any remaining cinnamon sugar.
Bake for 12-15 minutes.
Melt the apricot jam with the 1 tbsn water, and brush it on the warm biscuits, glazing them.
Makes about 10 biscuits.