Peach and Cinnamon Biscuits
An Original Recipe from The Artist�s Inn
/3 cups sugar � and enough to sprinkle on top
2 cups flour
2 cups bread flour
4 teaspoons baking powder
� teaspoon salt
� teaspoon ground cinnamon
� cup (1 � stick) chilled unsalted butter, cut into pieces
2 large eggs
1 cup chilled peach yogurt (I like Pequea Valley � a local organic yogurt from Lancaster County)
Place dry ingredients in food processor.
Add butter and process until mixture resembles coarse meal.
Mix the eggs and yogurt in a small bowl.
Add to processor and mix until dough forms a ball. This is a big load for the processor, so you may have to finish by kneading on a large mat.
Pat dough into a 1-inch thick round.
Cut with biscuit cutters or 2 � inch diameter cookie cutters.
Place on ungreased cookie sheet (or on silpat).
Sprinkle with sugar.