Yield: 10 servings
Measure | Ingredient |
---|---|
3 cups | Self-rising cake flour |
¾ cup | Unsalted butter |
1¼ cup | Buttermilk |
3½ pounds | Peaches -- peeled and |
\N \N | Sliced |
¾ cup | Sugar |
2 teaspoons | Finely grated lemon zest |
½ teaspoon | Freshly grated nutmeg |
½ teaspoon | Ground cinnamon |
3 tablespoons | Unsalted butter |
\N \N | Buttermilk |
\N \N | 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 :