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Orange Blossom Biscuits Topped with Peaches
To make Sprinkle: In a small bowl, thoroughly mix sugar and orange zest, muddling with the back of a wooden spoon until mixture is pale orange goodness; set aside.
To make Biscuits: Preheat oven to 400 degrees F. Line a large sheet pan with parchment paper.
Mix flour, cornmeal, baking powder, salt, and brown sugar in a large bowl. Add butter, mixing with fingertips until mixture forms a coarse meal. Add milk and mix until dough is evenly moistened, adding more milk by tablespoonfuls if mixture is dry and does not hold together. Drop dough by heaping tablespoons onto prepared sheet pan, forming 8 to 10 mounds and spacing 1 H inches apart. Using lightly floured fingertips, pat each biscuit into a 2-inch round. Sprinkle the reserved orange sugar sprinkle over top. Bake biscuits about 18 minutes. Cool sheet pan on a wire rack.
G cup granulated sugar
1 H teaspoons grated orange zest
1 H cups all-purpose flour
H cup yellow cornmeal
1 tablespoon baking powder
H teaspoon salt
3 tablespoons brown sugar
H cup unsalted butter, cut into G-inch pieces
O cup whole milk
2 pounds peaches, peeled, pitted, and cut into H-inch-thick slices
N cup granulated sugar
H teaspoon pure vanilla extract
1 cup whipping cream
3 tablespoons confectioners' sugar
Fresh mint leaves (optional)