8tablespoonsunsalted butter, chilled, cut into slices
1cupdiced ripe peaches (about 3 peaches)
1teaspoon ground cinnamon
1/2cuphalf-and-half
Butter, for serving
Instructions
Preheat the oven to 450°F and lightly grease a baking sheet or a 10-inch cast-iron skillet.
In a mixing bowl, stir together the flour, 2 tablespoons of the sugar, salt, and baking powder. Cut the butter into pieces, and work it into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Toss the peaches with the cinnamon and the remaining tablespoon of sugar. Taste and add more sugar and cinnamon as needed.
Add the peaches to the mixing bowl and stir until well blended with the flour. Pour in the half-and-half and stir until a shaggy dough forms.
Place the dough on a lightly floured surface and knead for a minute. Now the dough should be smooth and no longer wet. (You can sprinkle more flour on the surface if you find that it’s sticking.)
Roll out the dough again until it’s 1/4-inch thick then fold over in half. Form the dough into a rectangle, then using a knife cut the dough into 8 equal squares.
Alternatively, you can use a round cutter to cut the biscuits from the folded dough. (If you go with round biscuits, you may have to gather the scraps and roll them out again if you run out of room while cutting.)
Place the cut biscuits on the greased baking sheet close together (so they rise upward without spreading). Bake on the middle rack for 15 minutes or until the tops are golden brown. Serve warm with butter.