For the biscuits:
2 tbls. granulated sugar (optional)
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
2 tsp. baking powder
5 tbls. cold butter, cut into pieces
1/3 cup ground cornmeal1/2 cup buttermilk
2 tbls. butter (Winder Farms)
1/2 cup honey (or sugar)
1 tbl. flour (or cornstarch)
1/2 tsp ground cardamon
1/4 cup fresh apple juice (or orange juice)
2 lbs. ripe peaches, pitted and cut into 1-inch slices
2 cups fresh blackberries
1. Preheat oven to 375 degrees F.
2. In food processor, mix flour, sugar, baking powder and salt by pulsing briefly. Add butter pieces and pulse until they are the size of small peas. Transfer to a medium sized bowl and add in the cornmeal until blended. Add the buttermilk and mix only until evenly moistened but clumpy. Do not overmix. Place in the refrigerator to rest.
3. Melt the butter over medium heat. Add in the honey, flour, cardamon and salt. Cook until blended together. Whisking constantly add in the apple juice and bring to a boil.
4. Add the peaches and cook until just tender, stirring constantly so that it doesn't stick to the bottom of the pan. Add blackberries and gently mix together until the berries are hot, about one minute.
5. Spread the fruit into 8 x 8 oven safe dish. Drop the biscuits in about 6-8 mounds on the fruit filling. Sprinkle additional 2 tablespoonfuls of sugar on top (optional).
6. Bake until the filling in bubbling and toothpick inserted in the center of a biscuit comes out clean or about 25-30 minutes. Let cool for about 5 minutes to allow filling to set.
adapted from Fine Cooking
--we substituted the honey for sugar, flour for cornstarch, apple juice for orange juice to make this recipe more local. You could add lemon or orange juice in place of the apple juice and maybe some citrus zest (lemon, orange or lime) to the sugar add the end that you sprinkle on top although NO citrus fruit is local here in Salt Lake. We really find that things taste better with a little addition of citrus as does this recipe.