Today, we bring you part three of our collaboration series with food stylist, Mary Valentin.
1 cup cornmeal
1 cup gluten free flour blend
1/3 cup sugar
about 3 tablespoons sugar (separate)
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoon salt
1 stick unsalted butter, chilled and cut into ¼ inch pieces
¾ cup buttermilk, chilled (yes, it has to be buttermilk)
4# ripe but firm peaches, peeled, pitted and cut into ½ inch slices
¼ teaspoon ground ginger
pinch of cinnamon
2 tablespoons lemon juice
1 ½ teaspoons cornstarch
- Line a baking sheet with parchment paper. Adjust oven rack to center of oven and preheat oven to 375°. Pulse cornmeal, flour blend, 2 tablespoons sugar, baking powder, baking soda and ½ teaspoon of salt together in food processor until combined. Scatter chilled butter over the top and pulse until mixture resembles coarse cornmeal. It will have a few larger lumps.
- Transfer mixture to a large bowl, add buttermilk and stir with a fork until dough gathers into moist clumps. Using a greased ¼ cup measured scoop, scoop out and drop 8 mounds of dough onto the prepared baking sheet, spaced about an inch apart. Sprinkle with remaining tablespoon (or more, if you like) of sugar and bake until biscuits are lightly browned, 25 to 30 minutes.
- Combine peaches, 1/3 cup of sugar, ginger, cinnamon and pinch of salt together in Dutch oven, or large cast iron skillet. Cover and cook over medium-low heat until peaches have softened and released their juices, 10 to 15 minutes.
- Wisk lemon juice and cornstarch together in a bowl, then stir into peaches and continue to cook, uncovered, until liquid has thickened, 2 to 5 more minutes. Season with extra sugar to taste.
To serve, arrange biscuits on top of peach mixture and bake until heated through 3 to 5 minutes. Serve immediately with some melty ice cream.