Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Self-rising cake flour |
| ¾ cup | Unsalted butter |
| 1¼ cup | Buttermilk |
| 3½ pounds | Peaches -- peeled and |
| Sliced | |
| ¾ cup | Sugar |
| 2 teaspoons | Finely grated lemon zest |
| ½ teaspoon | Freshly grated nutmeg |
| ½ teaspoon | Ground cinnamon |
| 3 tablespoons | Unsalted butter |
| Buttermilk | |
| Sugar |
BUTTERMILK BISCUIT CRUST
FILLING
FOR FINISHING
FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. Preheat the oven to 450F and set a rack in the middle level.
Place the peaches i
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK Recipe By :