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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.
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 during preservation 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 drop biscuits and place freshly diced peaches in the mix to create a sweet biscuit.
Why make drop biscuits?
Usually, 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.
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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Ginger & Peach Drop Biscuits
- 2 cups flour
- 4 tsp baking powder
- ½ tsp cream of tartar
- ½ tsp salt
- 2 tbsp granulated sugar
- ½ cup unsalted butter
- ⅔ cup milk
- 1 tsp vanilla extract
- 1 egg
- ¼ cup candied crystallized ginger
- 1 cup diced peach (approx. 1 large peach)
- 2 tbsp heavy cream
- 2 tbsp turbinado sugar
- Preheat oven to 450°F.
- In a large bowl, combine the flour, baking powder, cream of tartar, salt, and granulated sugar. Whisk to combine. Slice the cold butter into ½-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.2 cups flour, 4 tsp baking powder, ½ tsp cream of tartar, ½ tsp salt, 2 tbsp granulated sugar, ½ cup unsalted butter
- In a separate bowl, combine the milk, vanilla, and egg. Whisk until smooth and pour into the dry ingredients.⅔ cup milk, 1 tsp vanilla extract, 1 egg
- Dice the candied ginger and add to the mixture along with the diced peach.¼ cup candied crystallized ginger, 1 cup diced peach (approx. 1 large peach)
- Mix the ingredients with a fork to create a shaggy wet dough.
- Using a cookie scoop or measuring cup, scoop and drop ½ cup biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar.2 tbsp heavy cream, 2 tbsp turbinado sugar
- Bake in preheated oven until the biscuits are golden, 12-15 minutes.
- Remove from oven and cool 10 minutes before serving.