This is essentially a peach cobbler... but it's technically not a cobbler because I didn't bake the biscuits together with the peach jam filling. Why you may ask? I hate when the biscuits get soggy... and I definitely didn't want to be ridiculous calling it a "deconstructed peach cobbler". So here we have it... it's buttermilk biscuits and peach bourbon jam. Served together or separate, these taste divine.
Buttermilk biscuits
2 ½ cups AP flour
1 tbsp baking powder
1 tsp salt
8 tbsp frozen butter cube (1 stick)
1 cup buttermilk
1 egg (beaten for egg wash)
Peach bourbon jam
2 large ripe peaches (diced)
½ cup sugar (you can do half/half brown and granulated)
3 tbsp butter
3 tsp vanilla
½ tsp nutmeg
½ tsp cinnamon
2 tbsp bourbon
1 tsp lemon juice (+zest)
Bake 'em biscuits
1Preheat your oven to 400 degrees F.
Combine dry ingredients separately. Cut in your butter (aka mix in the cubed butter with the flour, and then use a butter knife or pastry blender tool to incorporate the butter and the flour into you get little crumbs). Be careful not to touch the flour too much. Your body heat will melt the butter.
2Add the buttermilk, and mix everything into it's combined. Don't overmix.
3Roll out the dough. I like to dump it all out onto a floured surface. Combine everything into a pile. Roll and then fold together for more layers and then roll gently before cutting.
Either cut with your knife into squares or use a biscuit cutter.
4Place your biscuits on parchment lined baking trays. Brush the tops with egg wash, and then bake for 20 minutes.
Turn up the jam!
5While your biscuits are in the oven, it's time to make your jam. With your saucepan hot, throw in the butter and wait for it to melt and brown. Throw in the diced peaches and cook them down with the sugars and spices. Deglaze your saucepan with the bourbon and lemon juice (+zest). Once everything starts to meld together and thickens, let it cool down.
This jam should be stored in the fridge.
All ready to plate.
6Place a little bit of that jam on the bottom of your serving plate. Biscuit on top. Spoon some of those delicious jammy peaches on top and on the side. Garnish with some fresh basil leaves or a side of vanilla ice cream. Voila!
Ingredients
Buttermilk biscuits
2 ½ cups AP flour
1 tbsp baking powder
1 tsp salt
8 tbsp frozen butter cube (1 stick)
1 cup buttermilk
1 egg (beaten for egg wash)
Peach bourbon jam
2 large ripe peaches (diced)
½ cup sugar (you can do half/half brown and granulated)
3 tbsp butter
3 tsp vanilla
½ tsp nutmeg
½ tsp cinnamon
2 tbsp bourbon
1 tsp lemon juice (+zest)
Directions
Bake 'em biscuits
1Preheat your oven to 400 degrees F.
Combine dry ingredients separately. Cut in your butter (aka mix in the cubed butter with the flour, and then use a butter knife or pastry blender tool to incorporate the butter and the flour into you get little crumbs). Be careful not to touch the flour too much. Your body heat will melt the butter.
2Add the buttermilk, and mix everything into it's combined. Don't overmix.
3Roll out the dough. I like to dump it all out onto a floured surface. Combine everything into a pile. Roll and then fold together for more layers and then roll gently before cutting.
Either cut with your knife into squares or use a biscuit cutter.
4Place your biscuits on parchment lined baking trays. Brush the tops with egg wash, and then bake for 20 minutes.
Turn up the jam!
5While your biscuits are in the oven, it's time to make your jam. With your saucepan hot, throw in the butter and wait for it to melt and brown. Throw in the diced peaches and cook them down with the sugars and spices. Deglaze your saucepan with the bourbon and lemon juice (+zest). Once everything starts to meld together and thickens, let it cool down.
This jam should be stored in the fridge.
All ready to plate.
6Place a little bit of that jam on the bottom of your serving plate. Biscuit on top. Spoon some of those delicious jammy peaches on top and on the side. Garnish with some fresh basil leaves or a side of vanilla ice cream. Voila!
Buttermilk Biscuits with Peach Bourbon Jam
