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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eat This, Not That! LogoSkip to content RECIPES The Crispiest Oven-Fried Chicken Recipe You won't ha Recipe

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This recipe for Eat This, Not That! LogoSkip to content RECIPES The Crispiest Oven-Fried Chicken Recipe You won't ha is from The GT's Baking Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs peaches, peeled, pitted, and each cut into 6 wedges
1 cup blueberries
1⁄4 cup + 2 Tbsp sugar
2 tsp cornstarch
Juice of 1⁄2 lemon
1/4 teaspoon salt
1 cup all-purpose flour
4 Tbsp cold butter, cut into cubes
3⁄4 tsp baking powder
1⁄4 tsp baking soda
1⁄3 cup plain 2% Greek yogurt
1 Tbsp brown sugar
Directions:
Directions:
1) Preheat the oven to 350°F. Combine the peaches, blueberries, the 1⁄4 cup sugar, the cornstarch, lemon juice, and a pinch of salt in an 8" x 8" baking dish.

2) Mix thoroughly with a large spoon.

3) Combine the 2 tablespoons sugar, the flour, butter, baking powder, baking soda, and 1⁄4 teaspoon of salt in a mixing bowl.

4) Use your fingers to break up the butter and mash with the flour until the consistency is like coarse meal.

5) Add the yogurt and stir gently to create a shaggy dough (don't overmix or you will have tough biscuits).

6) Divide the dough into 6 equal mounds.

7)Arrange the mounds out over the peaches and sprinkle with the brown sugar.

8)Bake for about 20 minutes, until the peaches are bubbling and the biscuits are golden brown.

 

 

 

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