Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 10-12 biscuits
Ingredients
- 1/2 C. milk
- 1/4 C. lemon juice
- 1 3/4 C. all-purpose flour
- 2 Tbsp. granulated sugar
- 2 1/2 tsp. Clabber Girl® Baking Powder
- 1/4 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 3 Tbsp. Crisco® All-Vegetable Shortening
- 1 C. chopped, fresh peaches
- 1/4 C. finely chopped rolled oats
- 2 Tbsp. melted butter
Directions
- Position the oven rack in the center of the oven.
- Heat oven to 475°F.
- Spray an 8″ cake pan with no-stick spray.
- In a measuring cup, combine the milk and lemon juice; set aside.
- Pulse flour, sugar, baking powder, baking soda, salt and cinnamon in the bowl of a food processor fitted with metal blade.
- Sprinkle shortening over flour mixture; pulse just until mixture forms pea-sized chunks.*
- Pour milk over the mixture; pulse until well-blended and a soft, sticky dough is formed.
- Remove from the food processor and place in a large bowl. Stir in the peaches and let stand for 2-3 minutes.
- Place chopped oats in a small, shallow dish.
- Spray an ice cream scoop with no-stick cooking spray.
- Scoop dough into 10-12 portions; roll in oats to lightly dust each biscuit; shake off excess.
- Place biscuits close together in prepared pan; brush biscuits with melted butter.
- Bake 15 minutes or until lightly golden brown. Let stand 2-3 minutes before serving warm.
HELPFUL TIPS
*If you do not have a food processor, you can combine the dry ingredients in a large bowl and cut in shortening with a pastry blender or 2 knives. Pour milk over the mixture and stir well until blended; stir in the peaches and allow to stand for 2-3 minutes. Continue at Step 9.
