Peaches and Warm Biscuits with Amaretto Whipped Cream
Peaches and warm biscuits with Amaretto whipped cream are the celebration of summer flavors and they require minimal effort.
To make this heavenly dessert I drench sliced white peaches in lemon and sugar. I add a couple of teaspoons of Amaretto liquor, then I set them aside to macerate. I usually don’t peel my peaches; I use a cloth to remove the fuzz.
It takes less than 15 minutes to make biscuit dough. Use the best fats you can find. I like lard, for its flavor and intensity or European-style butter for its low water content and taste. I work the biscuits with either All-purpose flour or cake flour for a silkier crumb, and I always use cream.
I use a soft touch on the mixing, turning out and patting down of the dough. (Do not fool with a rolling pin. A rolling pin has no place in biscuits.)