Ginger & Peach Drop Biscuits

Peach season happens literally one time per year. As obvious as that sounds, we’ve become so used to having all fruits all the time. Strawberries can somehow be found in the middle of winter, but seriously… they don’t even taste like a summer strawberry. The one fruit that truly comes around once per year is peaches and that’s because a fresh, ripe peach is impossible to replicate. While they’re in season, one of my favorite recipes to make is a batch of ginger and peach drop biscuits. Easy, flavorful, and oh-so-summer!

Growing up, when our peach trees didn’t produce enough peaches, Mom would buy a bushel. Once home, she’d lay out some newspaper in the basement and spread the peaches out in a single layer to ripen. I still vividly remember the sensation of taking a single step down to the basement and smelling the sweet, rich aroma of peaches. Not a fake artificial smell, but a clean fragrance that still makes my mouth water to this very day.

Top down view of peach drop biscuits cooling on piece of parchment paper in a baking tin with butter and sliced peaches in background all on wooden surface

We’d can them and freeze them for use throughout the winter. Mom would also make sure to freeze peach pie filling so she could whip up a pie at a moment’s notice. Smart, right? Those peaches that had bruises or weren’t ready at the time of preserving were always used for dessert after dinner.

I’ll argue every day that the hands-down best way to enjoy ripe peaches is sliced on top of good vanilla ice cream (homemade if you’re lucky). This was always the best treat growing up and a sure sign that summer was happening.

If we still had extra peaches, Mom would make Grandma’s easy drop biscuits and place freshly diced peaches in the mix to create a sweet biscuit.

Peach drop biscuit cut in half with center exposed slathered with butter on white plate with extra biscuits on baking sheet in background all on wooden surface

Why make drop biscuits?

A lot of times, regular biscuits take more time and create a mess. But a drop biscuit removes all the fuss from biscuit making. The baking powder and cream of tarter create a soft and flakey biscuit without the need for arduous rolling and layering.

Three golden brown biscuits on piece of white parchment sitting in a baking dish with striped linen in background all on wooden surface

Bring on the candied ginger

To amp these up a bit, I’m expanding on Mom’s variation of Grandma’s recipe (lots of layers going on here) and adding in a bit of candied ginger. This type of ginger is quite different from fresh ginger, so if you have some leftover ginger you’ve been wanting to use up, this is not the recipe for that. Candied ginger is sweet and sticky and adds a welcome bit of spice to the biscuits.

These can be made in a few minutes and enjoyed for breakfast, lunch, and supper.

Watch how to make these peach drop biscuits:

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Peach drop biscuit sitting on piece of white parchment on baking sheet with wood surface in background

Ginger & Peach Drop Biscuits

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 biscuits 1x
  • Category: Biscuit
  • Method: Baking
  • Cuisine: American

Description

So much easier to make than regular biscuits, these ginger and peach drop biscuits are the essence of summer. They’re flavored with diced peaches and a few simple ingredients that could easily make them the perfect biscuit!


Scale

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 cup butter (one stick)
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/4 cup candied crystallized ginger
  • 1 cup diced peach (about 1 large peach)
  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado sugar


Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large bowl, combine the flour, baking powder, cream of tartar, salt, and granulated sugar. Whisk to combine. Slice the cold butter into 1/2-inch pieces and work into the dry ingredients using fingers or a pastry cutter. Cut the butter into the mixture until it looks like coarse crumbs no larger than the size of a pea.
  3. In a separate bowl, combine the milk, vanilla, and egg. Whisk until smooth and pour into the dry ingredients.
  4. Dice the candied ginger and add to the mixture along with the diced peach.
  5. Mix the ingredients with a fork to create a shaggy wet dough.
  6. Using a cookie scoop or measuring cup, scoop and drop 1/2 cup biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.
  7. Bake in preheated oven until the biscuits are golden, 12-15 minutes.
  8. Remove from oven and cool 10 minutes before serving.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 307
  • Sugar: 14.1g
  • Sodium: 709.9mg
  • Fat: 14.5g
  • Saturated Fat: 8.7g
  • Trans Fat: 0g
  • Carbohydrates: 39.9g
  • Fiber: 1.3g
  • Protein: 5.1g
  • Cholesterol: 60mg

Keywords: peach, summer, brunch, breakfast

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