6 Tbsp butter
2 cups all purpose flour
1 Tbsp sugar
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp salt
1 cup buttermilk
2 Tbsp heavy cream
1/4 cup coarse sugar
Preheat oven to 450 degrees.
Begin by cutting butter into to pieces and place into freezer while preparing dry ingredients.
Mix flour, sugar, baking soda, baking powder and salt into a bowl. Once combined add cold butter. Using a pastry cuter or fork cut butter into flour until mixture resembles the size of peas.
Create a well in the middle of butter and flour mixture and add buttermilk. Stir until combined. Dough will be thick and sticky.
Pour dough out on a floured surface (clean countertop) and shape dough into a rectangle. With a floured rolling pin, roll dough until about 1 inch thick. Fold dough over into a trifold and roll dough again. Repeat this step 6 times, ending without rolling dough out last time.
Cut dough with 2-3 inch dough cuter and place close together on a parchment lined baking sheet.
Brush dough with heavy cream or egg wash and sprinkle with coarse sugar.
Bake biscuits for 12-15 minutes
4 large peaches (yellow or white)
1/2 stick of butter
1/2 cup sugar
1/2 Tbsp cinnamon
1 tsp freshly grated nutmeg
pinch of salt
In a large skillet, melt butter on medium heat until browned. Add peaches and sauté for 1-2 minutes. Season with cinnamon, nutmeg, and salt. Add sugar and let dissolve. Mixture will start the bubble. Let bubble for 1-2 minutes, then turn down to low to thicken. Let sit at low for approx 5 minutes.
Pour over an opened biscuit and top with fresh whipped cream!