I’ve been waiting months for this day. Peach season started a while back, but yesterday’s farmers market finds ushered in the stone fruit bonanza. Tenerelli Orchard brought their first freestone, yellow-fleshed, perfectly balanced between sweet and acidic peaches. Paired with Alex Weiser’s Persian Mulberries, these fruits are the stuff of dreams. Consider yourself warned; there are more than a few peach recipes on their way.
1stickCold butter4 ounces
1cupCold heavy cream
Preheat your oven to 350F. Slice your peaches into eighths. Toss with the smaller amounts of sugar and flour. Place in an 8x8" pan and bake while you make your biscuit topping. The time it takes will depend on the variety you are baking with. Keep a close eye, but you're looking at somewhere between 10 and 20 minutes for the peaches to bake before adding the biscuits.
While the fruit bakes, combine the flour, salt, baking powder and sugar into a large bowl. Using your fingers, toss the butter into the flour and rub between your fingers to get them pebbly.
Once each piece of butter is about the size of your thumbnail, dump in the heavy cream. Stir with a wooden spoon just until it comes together- a few strays of flour here or there are better than a very uniform dough if you want flaky, tender biscuits.
Remove the pan from the oven and turn it up to 400 F. Drop the biscuits by the scoopful (about 9 dumplings), sprinkling with sugar if desired, and bake until the biscuits are golden brown. Again, depending on how hot your oven is, it may take between 15 and 25 minutes for the biscuits to brown nicely.