Sweet Drop Biscuits with Grilled Peaches and Cream

Found on page 233 of my Ranch Raised Cookbook!
Photography by Charity Burggraaf

Grilled peaches in summer bring back happy memories of when Brian and I first got married. We used to make them often, with a scoop of vanilla ice cream or a dollop of freshly whipped cream on top. Nowadays, Francie happily whips together these fluffy, tender drop biscuits to serve with grilled peaches. The char from the grill brings out the flavor of summer stone fruits, so this method works well with not only peaches but nectarines and plums as well, or a mixture of whatever is ripe and ready.

Makes 6 servings.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups heavy cream
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

For the Peaches

• 6 ripe but slightly firm peaches, halved
• Canola oil
• About 1/4 cup sugar (depending on sweetness of peaches)

For the Whipped Cream

• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

To make the biscuits, preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the cream, butter, egg, and vanilla. Pour wet ingredients into the dry ingredients and gently mix with a fork just until the mixture comes together into a soft dough (do not over mix or your biscuits will be tough).

Using two large spoons, drop 6 equal dollops of dough onto the prepared baking sheet, spacing them an inch or two apart. Bake until puffed and golden brown, about 18 minutes. Transfer to a wire rack to cool while you prepare the peaches and cream.

Prepare a grill for direct cooking over medium heat (about 400 degrees F) or heat a stovetop cast-iron grill pan. Place the peaches on a baking sheet. Lightly brush them all over with a little oil. Grill the peaches, cut side down, until tender but not mushy or nicely grill-marked, turning a few times, 6 to 9 minutes depending on the firmness of the peaches. Transfer to a cutting board.

When cool enough to handle, thinly slice the peaches and transfer to a shallow mixing bowl. Sprinkle the sugar over them, and gently stir to combine. Set aside.

To make the whipped cream, add the cream, sugar, and vanilla to a mixing bowl. Using a whisk or electric mixer, beat until soft peaks form. Do not overbeat.

To assemble, place each biscuit on a dessert plate, then split them horizontally. Divide the peaches with juices among the bottom halves of the biscuits, scoop a big dollop of whipped cream over, and top with the other half of each biscuit.