Using limoncello with the shrimp inspired me to use it as a flavoring for these biscuits as well. They are decadent and scrumptious biscuits and beautifully seasonal. I served them with a little extra butter and a drizzle of local tupelo honey I bought here on 30A. To start, I stewed the peaches just briefly with the limoncello, sugar and vanilla to help them release their natural juices and help infuse the biscuits with great flavor. I leave the skin of the peaches on as I appreciate the texture, but you could peel them if that is not your preference. They don’t require any special kitchen equipment except for a pastry cutter and they can be ready in about a half an hour. As always for desserts, I prefer Bob’s Red Mill Pastry Flour. It is lighter and almost has a sifted quality to it.
Yield: 6 -5″ round biscuits
- 3 cups flour (I love Bob’s Red Mill Pastry flour), plus one extra tablespoon
- 2 large peaches, 1/2 inch dice (with skin on)
- 1 tablespoon limoncello
- 2 tablespoons of sugar
- 2 teaspoons vanilla
- 1 stick unsalted butter, chilled and diced
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup of buttermilk
- 1 egg yolk
- 1 tablespoon of cream
Directions: Preheat oven to 425. In a small pot, place diced peaches, sugar and limoncello and the extra tablespoon of sugar on medium heat. Stir for a few minutes until juices release, peaches soften and the mixture has a syrupy quality (about 3-5 minutes). Add vanilla, and stir again. Set aside to cool slightly. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Add diced butter and blend with pastry cutter until butter is incorporated into a coarse meal. Add butter milk and peach mixture and mix just until incorporated, but do not over mix. Line a baking sheet with parchment paper. Using floured hands, shape biscuit batter into rounds (using a mold if helpful, (about 5″ inches in diameter and 1 inch high). Alternatively, you can make smaller biscuits, but insure that they are of equal size so they can bake consistently. Place biscuits on prepared pa about 2 inches apart and place in freezer for about 10 minutes (use this time to clean up!). Whisk egg yolk with cream. Remove biscuits from freezer and brush the tops of your biscuits with the egg mixture. Place in oven and bake for 20-25 minutes until tops are golden and a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes on baking sheet, then transfer to cooling rack. Slice in half horizontally and serve warm with honey or favorite jam, enjoy!!
Nice!! what an awesome way to use lemoncello. Very nice work (:
Thank you so much— it does add a lovely flavor!
Looks tasty 🙂
Thank you so much, they were good!😍