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
    ¾ teaspoon salt
    ½ teaspoon ground cinnamon
    ¾ cup (1 ½ 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 ½ 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.