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.
    Blend
    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.

    Bake at 400 for about 18 minutes, or until just turning golden brown.