From Annies Eats
For the fruit:
- 2 lbs. firm, ripe peaches, peeled, pitted and sliced ¼-inch thick
- 4 tbsp. sugar
- 2 tbsp. peach schnapps, orange liqueur, or orange juice
For the biscuits:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tbsp. sugar, plus additional for sprinkling
- ½ tsp. salt
- 2/3 cup cold buttermilk
- 1 large egg
- 8 tbsp. unsalted butter, melted and cooled slightly
Lightly sweetened whipped cream
To prepare the fruit, combine the peaches, sugar, and liqueur in a medium microwave safe bowl. Microwave on high until the peaches are bubbling, about 3 minutes, stirring once or twice during cooking. Crush the peaches into a coarse pulp with a potato masher. Let stand 30 minutes.
To make the biscuits, preheat the oven to 425˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, baking powder, sugar and salt in a large mixing bowl. Whisk together the buttermilk and egg in a medium bowl, then whisk in the melted butter, stirring until the butter forms small clumps. Add the liquid ingredients to the bowl with the dry ingredients and stir with a wooden spoon until a dough comes together and no dry ingredients remain. Using a greased 1/3 cup measuring cup, scoop a mound of dough and drop it onto the prepared baking sheet. Repeat with the remaining dough spacing the biscuits about 2 inches apart. Sprinkle extra sugar over the top of the dough mounds. Bake until the tops are golden brown, about 8-10 minutes.
Split each biscuit and place the bottom half on a serving plate. Spoon a few tablespoons of the crushed peach mixture over the biscuit, top with a dollop of whipped cream, replace the top half of each biscuit and serve.