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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Whimsical pinwheel-shaped biscuits swirled with brown sugar, cinnamon, and crystallized ginger top a layer of fresh peach filling. Ingredients:
1/2 cup (packed) golden brown sugar |
2 tablespoons minced crystallized ginger |
1/2 teaspoon ground cinnamon |
2 cups all purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces |
2/3 cup whipping cream |
2 teaspoons vanilla extract |
1 tablespoon butter, melted |
1/2 cup sugar |
1 vanilla bean, coarsely chopped |
1 tablespoon all purpose flour |
4 pounds peaches, peeled, cut into 1/2-inch-thick slices |
2 teaspoons fresh lemon juice |
powdered sugar (optional) |
Directions:
1. For biscuits: Mix first 3 ingredients in medium bowl. Set spiced sugar aside. Mix flour, 3/4 cup sugar, baking powder, and salt in large bowl. Using fingertips, rub in chilled butter until coarse meal forms. Add cream and vanilla; stir until moist clumps form. Gently knead dough on lightly floured surface just until smooth.
2. Roll out dough on lightly floured surface to 9x15-inch rectangle. Brush with melted butter. Sprinkle with spiced sugar. Starting at 1 long side, roll up dough jelly-roll style. Transfer to baking sheet. Cover log with plastic wrap and refrigerate at least 1 hour and up to 1 day.
3. For filling: Preheat oven to 350°F. Blend sugar, vanilla bean, and flour in processor until vanilla is finely chopped; place in large bowl. Add peaches and lemon juice; toss to coat. Transfer peach mixture to 10-inch-diameter cake pan with 2-inch-high sides. Bake until filling is bubbling, about 30 minutes.
4. Cut dough log crosswise into 1-inch-thick biscuits. Place biscuits atop filling. Bake until biscuits are golden, about 45 minutes. Cool at least 10 minutes. Dust with powdered sugar and serve warm.
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