Mini-batch Peaches and Biscuits

5 from 1 vote

Mini-batch Peaches and Biscuits

Prep Time5

Cook Time15

Assembly time5

Course: Breakfast, Dessert, Snack

Keyword: biscuits, buttermilk, easy recipes, gluten-free, mini-batch, peach cobbler, peaches, peaches and cream, plant-based, side dish, vegan, vegan buttermilk

Servings: servings

Calories: 186kcal

Ingredients

Biscuits

1/4 cup (nut) milk (60 g)
1 tsp lemon juice or vinegar (5 g)
1/2 cup flour (60 g) gf all purpose if desired
1 tsp baking powder
pinch of salt
1 tbsp cold (vegan) butter (15 g) coconut oil might work also

Peaches and cream

1 cup peach slices (150 g) fresh or frozen
1 tbsp sugar (12 g) I used coconut sugar
1 tsp oil or (plant) butter (5 g) I used coconut oil
pinch of salt and cinnamon
1/2 cup (coconut) yogurt/cream (120 g) I used coconut yogurt

Instructions

Preheat oven to 400F and line a cookie sheet with parchment.
Combine milk and lemon juice to make quick buttermilk substitute.
Whisk together flour, baking powder, salt and cut in chopped cold butter using a pastry cutter or your hands working quickly to avoid melting the butter. You can also do this using a food processor by pulsing 10-20 times until meal like.
Add buttermilk 1 tbsp at a time and mixing until a shaggy dough forms. You may not need all of the buttermilk.
Turn dough over on a floured surface, dust with flour. Hardly kneading the dough, shape it into a disk. Butter is cold, your hands are warm, not a good combo, so avoid handling too much.
Cut whichever way you like, brush with milk or melted butter if you like, and bake 15 minutes.
While the biscuits are cooling, cook your peaches on medium heat with oil and sprinkle of sugar, salt, cinnamon until nice and soft but not falling apart, about a few min.
Assemble: On 3 plates place one biscuit bottom each, spread yogurt/cream, top with peaches and finally biscuit top. Serve and enjoy!

Nutrition