Hey guys! So, I actually tried to bake something for you guys this time and have been marginally successful. Just kidding! There’s no margin here, these Honey Peach Biscuits are the BOMB dot Com! These are my sweet, delicious breakfast treat, to keep on celebrating summer in the DeSana/Mahar household.
Have you guys ever heard of the Sunday Scaries? If you haven’t heard of it, it’s that horrible feeling that creeps in on you slowly on Sunday when you realize your weekend is closing in on you as Monday approaches. Well, I’m starting a new phrase called the September Scaries, the feeling when you get when summer is ending. And while I realize it’s not September yet, I have already been feeling these lately.
As a huge fan of summer, I was extremely distressed last week when I already saw someone posting on Instagram about how excited for fall they were and I almost lost my F-ING mind!
So here’s the deal with this blog, I will keep making summer recipes and talking about nice weather until the first snow of the year (probably October TBH) and you’ll all love it! Yay!
These biscuits are made with one of my personal favorite summer fruits, the peach. Can you believe Andrew had never had one up until this summer? I mean it’s insane! They are juicy, sweet and delicious and I’ve been seeking for a way to use them all summer and this is it! The combo of the sweet peaches and savory basil here is outstanding and this glaze is to DIE for!
These are a great and easy recipe to whip up on a Sunday morning and just jam in your face while you binge your favorite HBO show. They are gluten free after all so hey, sort of guilt free!
Lots of Love,
Jackie
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Honey Peach Biscuits with Basil Honey Glaze
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 biscuits 1x
- Category: Breakfast, Snack
- Cuisine: Vegetarian, Vegan, Gluten Free
Description
Fluffy biscuits filled with sweet peaches and savory basil and brushed with a basil, honey glaze, a perfect breakfast to binge all day on the weekends.
Ingredients
- Biscuits
- 1 1/2 cups brown rice flour
- 1 cup almond flour
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp corn starch
- 2 tsp cinnamon
- 5 tbsp butter, chilled
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 3 tbsp honey
- 2 peaches, pitted and finely diced
- 1/4 cup basil, finely chopped
- Glaze
- 3 tbsp butter
- 1/4 cup basil
- 2 tbsp honey
Instructions
- Preheat the oven to 350 degrees. In a large bowl, whisk together the brown rice flour, almond flour, salt, baking powder, baking soda, corn starch and cinnamon until fully mixed.
- Slice the butter into small pieces and crumble into the flour mixture until it’s fully mixed in. It’s easiest with a pastry cutter but I just use my hand. It should look kind of like slightly wet sand when it’s ready.
- In a small bowl, whisk together the almond milk, apple cider vinegar, vanilla extract, and honey. Make a well in the middle of the flour mix and pour in the wet ingredients. Add the basil and peaches to the middle as well and fold with a spatula until all the ingredients are evenly mixed. Be careful not to over mix.
- Scoop the batter out 1/4 cup at a time onto a greased baking sheet. Repeat until the batter is done and place in the oven. Bake for 10 minutes or until you can pull a toothpick out clean.
- While the biscuits are baking make the glaze. Melt the butter in a small sauce pan. Add the basil to the pan and cook in the butter for about 5 minutes until. Then add in the honey and whisk until it thickens like a glaze.
- When the biscuits are done cooking, remove from the oven and brush the glaze on there. Place back in the oven for 2 minutes.
Notes
*This recipe can be easily made Vegan by using either vegan butter or coconut oil in place of butter for both the biscuits and the glaze. For whatever you use for the biscuits make sure it’s cold.
*If you’re not vegan or lactose intolerant feel free to use buttermilk here instead of the almond milk and vinegar.
