Stone Fruit Biscuit Bake
When those long-awaited stone fruits come into season, head to the kitchen and start baking! Showcasing summer’s bounty to best advantage, this dessert features a medley of fruits topped with a simple biscuit dough. Choose whatever looks best at your market, such as peaches, nectarines, plums, cherries and apricots. If using a variety, cut them into unform slices to ensure even baking. Mixed berries are a wonderful option as well. The dessert is delicious on its own but tastes even better paired with vanilla ice cream, whipped cream or clotted cream.
Ingredients:
For the biscuits:
- 1 cup (4 1/4 oz./120 g) all-purpose flour, plus more for dusting
- 1 cup (4 1/4 oz./120 g) cake flour
- 2 Tbs. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
- 3/4 cup (6 fl. oz./180 ml) buttermilk, plus more for brushing
For the stone fruit filling:
- 3 lb. (1.5 kg) stone fruit, such as peaches, nectarines, plums, cherries and/or apricots, pitted and sliced, or mixed berries
- 1/3 cup (2 1/4 oz./65 g) granulated sugar
- 2 Tbs. cornstarch
- 1 Tbs. vanilla extract
- 1 Tbs. fresh lemon juice
- 3 Tbs. turbinado sugar
- Vanilla ice cream, whipped cream or clotted cream for serving (optional)
Directions:
Preheat an oven to 400°F (200°C).
To make the biscuits, in a large bowl, sift together both flours, the granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms coarse crumbs the size of peas. Add the buttermilk and stir just until the dough comes together. Knead the dough a few times in the bowl.
Lightly dust a work surface with all-purpose flour, then turn the dough out onto the surface. Using a light touch, pat the dough into a round about 3/4 inch (2 cm) thick.
Put 1/4 cup (1 oz./30 g) all-purpose flour in a small bowl. Using a 2-inch (5-cm) round biscuit cutter or cookie cutter and dipping the cutter each time into the flour, cut out as many rounds as possible. Transfer to a baking sheet. Gather up the dough scraps, pat into a round again and cut out more biscuits. Repeat one more time. You should have a total of about 9 biscuits. Refrigerate the biscuits while you prepare the filling and start baking it.
To make the filling, in an 8-inch (20-cm) square covered baking dish, toss together the stone fruit, granulated sugar, cornstarch, vanilla and lemon juice until well combined.
Cover the dish and bake for 40 minutes, then remove from the oven. Arrange the biscuits on top of the filling. Brush the biscuits lightly with buttermilk, then sprinkle the biscuits and the filling with the turbinado sugar.
Continue to bake, uncovered, until the filling is thickened and bubbling and the biscuits are deep golden brown, 30 to 35 minutes more.
Transfer the baking dish to a wire rack and let cool for about 30 minutes. Serve warm with vanilla ice cream, whipped cream or clotted cream. Serves 9.
Williams Sonoma Test Kitchen
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