Sweet DROP Biscuits WITH Grilled Peaches AND Cream
- 20m Prep Time
- 24m Cook Time
- 44m Ready In
Fluffy drop biscuits served with grilled peaches and whipped cream. A perfect summer dessert that highlights the flavor of ripe stone fruits.
Ingredients
- 2 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cup heavy cream
- 6 tbsp unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 6 ripe but slightly firm peaches halved
- Canola oil
- 1/4 cup sugar
- 1 1/2 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 159 mg
- Iron: 2.92 mg
- Magnesium: 75.7 mg
- Phosphorus: 182 mg
- Potassium: 920 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- Canola oil
- 1/4 cup sugar
- 1 1/2 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Prepare
- Melt 6 tbsp unsalted butter
- Halve 6 ripe but slightly firm peaches
Let's Cook
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Step 1.
Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Step 2.
In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup sugar, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
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Step 3.
In another bowl, whisk together 1¼ cups heavy cream, 6 tablespoons melted unsalted butter, 1 large egg, and 1 teaspoon vanilla extract until combined.
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Step 4.
Pour the wet ingredients into the dry ingredients and gently mix with a fork just until the dough comes together into a soft, shaggy mass. Do not overmix or the biscuits will be tough.
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Step 5.
Using two large spoons, drop 6 equal dollops of dough onto the prepared baking sheet, spacing them 1–2 inches apart.
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Step 6.
Bake until puffed and golden brown, about 18 minutes. Transfer the biscuits to a wire rack to cool while you prepare the peaches and cream.
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Step 7.
While the biscuits bake, prepare a grill for direct cooking over medium heat (about 400°F) or heat a stovetop cast-iron grill pan. Place 6 ripe but slightly firm peaches, halved and pitted, on a baking sheet and lightly brush them all over with canola oil.
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Step 8.
Grill the peaches cut side down until tender but not mushy and nicely grill-marked, turning a few times, 6–9 minutes depending on firmness. Transfer to a cutting board.
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Step 9.
When the peaches are cool enough to handle, thinly slice them and transfer to a shallow mixing bowl. Sprinkle with about ¼ cup sugar (adjust based on sweetness) and gently stir to combine. Set aside.
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Step 10.
To make the whipped cream, combine 1½ cups heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a mixing bowl. Whisk or beat with an electric mixer until soft peaks form. Do not overbeat.
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Step 11.
To assemble, place each biscuit on a dessert plate and split horizontally. Divide the peaches and their juices among the bottom halves, scoop a big dollop of whipped cream over the peaches, and top with the other biscuit half.