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.