Ok, question. When sometime tells you, “You’re a peach,” what does that even mean? It’s kind of a weird phrase. Here are my interpretations:
“You’re fuzzy. I can’t really see you clearly. I think I’m getting a migraine. I think I have a tumor. I think I’m going blind.”
“You’re yellow. I think you might have jaundice. Stay away from me.”
“You’re so perfect…one day of the year.”
“Girl, I think you’re better than GRAPES.”
So tell me, which is it?
P.S. These buns and their frosting don’t even need any explanation, yeah? Don’t underbake them.
Peach & Almond Cinnamon Biscuits
Adapted from Joy the Baker
For the biscuits:
3 cups white whole-wheat flour
2 tablespoons white sugar
3 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons butter, cold and cut into cubes
1 egg, beaten
3/4 cup buttermilk, cold
1 teaspoon pure vanilla extract
For the filling:
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
pinch of salt
2 tablespoons butter, melted
1 large peach, cut into small chunks
1/3 cup almonds, chopped into small bits.
Place a rack in the center of the oven and preheat to 400 degrees F. Grease a 8×8-inch square baking pan with butter and set aside.
In a small bowl, make the filling by mixing together sugars, spices, and salt. Set aside.
In a mixing bowl, sift together flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. Use your hands to break the fat cutes into the dry ingredients. In another bowl, combine egg, milk, and vanilla, and beat lightly with a fork. Add the liquid to flour mixture all at once, stirring enough to make a soft dough.
Turn out onto a floured board and knead about 15 times. Roll dough to a little less than 1/2-inch thickness, about 12 inches long and 10 inches tall. Brush biscuit dough with melted butter. Sprinkle liberally with cinnamon sugar filling, peaches and almonds. Begin to carefully roll one vertical side into a fairly tight roll. Continue rolling until you have a biscuit cylinder.
Using floss, slice into 9 logs, about 1 inch thick. Place rolls in prepared pan. Bake for 13-15 minutes, until slightly golden brown on top. Let cool somewhat, then top with cream cheese icing.