Old Fashioned Peach Butter with Homemade Buttermilk Biscuits

Old Fashioned Peach Butter with Homemade Biscuits

This recipe is a little late seeing that we had our canning spree two weeks ago, but as they say better late than never. And today is the first day of fall, yay! At the time we canned tomato salsa, peach salsa and peach butter. I can’t really say that I have a favorite as they are all unique and delicious in there own way.

Canning Peach Butter

Here is the thing about peach butter, it is somewhere in between a jam and a sauce and is so easy to make. Basically you clean the peaches. Remove the pit and then cut them into fourths. (Notice the skins we not removed). We cooked ours on the lowest setting in a cast iron dutch oven with sugar and cinnamon overnight, about 18 hours (lid was left slightly ajar). The next day lemon juice was added and then the butter was scooped into jars with lids and rings and then processed for 10 minutes in a water bath. I’m not sure if you noticed or not but no butter had been added. Yep, cooking it low and slow developed all the flavor that you need.

yield: 5-6 pintsAuthor: cheriprint recipe

Old Fashioned Peach Butter

prep time: cook time: total time:

Slow-cooked peach butter is an easy way to make sure your extra peaches are turned into something very tasty. This recipe is from my canning friend’s grandma in Oklahoma. Thank you, P!

INGREDIENTS:

• 6 pounds peaches, quartered and pitted
• 4 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon fine salt
• Juice of 1/2 medium lemon

INSTRUCTIONS:

1. Cut the peaches into quarters. Place into a large dutch-oven. Add the sugar, salt and cinnamon, then stir to combine.
2. Place in oven on the lowest setting with lid slightly ajar. Stir every few hours, until thick and spreadable, approx. 12 to 18 hours. Make sure to re-vent the lid after each stir.
3. Remove from off the oven, uncover and add the lemon juice, stir to combine.
4. Funnel the peach butter into clean, properly prepared jars. Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.

The buttermilk biscuit recipe has been slightly adapted from food.com.

yield: 9 to 12Author: cheriprint recipe

Homemade Buttermilk Biscuits

prep time: cook time: total time:

This simple recipe creates fluffy, light biscuits. Be sure to work fast so the butter stays cold and be careful to not overwork the dough.

INGREDIENTS:

• 6 tablespoons of butter, cut into small pieces, (then back into fridge to keep very cold until use)
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup buttermilk

INSTRUCTIONS:

1. Preheat oven to 450 °F. Prepare a baking sheet or round pie pan with butter. For soft biscuits have biscuit sides touching in a round pan, for crispy edges place 1 inch apart on baking sheet).
2. Sift flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Transfer to a food processor. Add butter, then pulse 5 or 6 times until the mixture resembles rough crumbs. Now add buttermilk and pulse just a few more times.
3. Turn the dough out onto a floured board and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat.
4. Gently pat out the dough some more, so that the rectangle is roughly 1 inch thick. Cut dough into biscuits using a biscuit or round cutter. Do not twist cutter as this crimps the edges of the biscuit and the biscuits will not rise.
5. Place biscuits on a cookie sheet and bake until light golden brown, approximately 10 to 12 minutes.