1stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1large egg
1/2cupbuttermilk
2tablespoonsheavy cream, plus more for brushing biscuits
For the Grilled Peaches:
4ripe peaches, pitted and sliced into larger wedges
1tablespooncanola oil
For the Whipped Cream:
1cupheavy whipping cream
2tablespoonsconfectioners' sugar
For the Berries:
1/2cupfresh blueberries
1/2cupfresh raspberries
1/2cupfresh blackberries
Garnish:
Mint sprig (optional)
Instructions
For the Biscuits:
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine. Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal. In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened. Empty the loose dough out onto a clean, lightly floured work surface and gently knead it into a workable texture. About 5 or 6 kneads should bring it together. Gently pat the dough until it's evenly 1 and 1/2 inches thick. Use a 3" biscuit cutter to cut out 4 rounds. Carefully transfer biscuits to the prepared sheet, placing them 2" apart. Lightly brush the top of each biscuit with cream. Bake for 18 to 20 minutes, or until golden brown. Allow biscuits to cool for 10 minutes on the baking sheet.
For the Grilled Peaches:
Heat grill to medium-high heat. Gently brush the peach wedges with a little canola oil and place them on the grill for 4 minutes; gently flip the peaches over and continue to cook for 3-4 minutes, or until grill marks appear and the peaches have begun to caramelize. Carefully remove from the grill and set aside until needed.
For the Whipped Cream:
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed. Set aside - or refrigerate - until needed.
Assembly:
Slice the biscuits in half and layer with whipped cream, grilled peach slices, and mixed berries. Garnish with mint springs, if desired. Serve at once!
Notes
You can make the biscuits up to 2 days in advance and store them in an airtight container at room temperature, or freeze them for up to 2 months. Thaw biscuits completely before using. You may also freeze the biscuit dough rounds for up to 2 months. You may need to add a few extra minutes to the bake time when baking from a frozen state.
Be sure your butter is VERY cold before adding it to the biscuit dough. Cold flour also helps create flakier biscuits.
If you don't have buttermilk on hand, you can make your own version using regular milk and lemon juice. Simply add 2 teaspoons of fresh lemon juice to a liquid measuring cup, then add whole milk until it reaches 1 cup. Give it a stir, and set it aside for 5 minutes. Viola! Now you have buttermilk to use in this recipe.
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