Buttermilk Biscuits with Peach and Rosemary Spoon Fruit

Name: Buttermilk Biscuits with Peach and Rosemary Spoon Fruit
Yield: makes 12 biscuits and 5 cups jam
Ingredients: 12 ripe peaches; 1 lemon, halved; 6 cups sugar; 1/2 cup freshly squeezed lemon juice; 3 fresh rosemary sprigs; 1 (1 3/4-ounce) box powdered fruit pectin; 1 tablespoon unsalted butter; 4 cups all-purpose flour, plus more for dusting; 1/4 cup sugar; 1 tablespoon salt; 1 tablespoon baking powder; 2 teaspoons baking soda; 1 cup vegetable shortening, cold; 2 cups buttermilk, plus more for brushing the biscuits

December 9, 2011

Being a kid from South Carolina, I always had fresh biscuits growing up. This recipe is as close to my grandmother’s as I could get without having a spiritual adviser. They’re big, fat, and light as a cloud, just like I remember them. The peach and rosemary spoon fruit adds a little contemporary twist.

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