Peach Dumplings

Submitted by Martha Biggar - Kelley Family Farm

The peaches are available at the market! This recipe makes two big casserole dishes or pie pans but can be easily halved. I’ve made this with cherries too, it turns out great as well!

• 8 cups fruit, peeled, pitted, diced as needed)

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1 cup water

• 4 tablespoons cold butter

• 1 batch biscuit dough

Mix fruit with sugar and cornstarch, let sit for twenty minutes. Preheat oven to 475F.

Place fruit in saucepan, turn on to medium and heat until boiling, set off heat. Pour into pans.

Meanwhile, mix up a batch of biscuits. I use the recipe from White Lily self-rising flour:

• 2 cups flour

• 1/2 stick butter

• 3/4 cups buttermilk

Chip butter into small chunks and cut into the flour until crumbly. Mix in buttermilk until just barely mixed, drop by spoonfuls onto fruit. Bake at 475F for 8 to 10 minutes or until biscuits are browned. Make any extra dough into biscuits and bake alongside fruit.

Note: biscuits make up best if all ingredients are cold. I even keep my flour in the freezer.