Kitchn Love Letters

The First Peach Recipe I Make Every Summer Is Also the Easiest

published Jul 30, 2022
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Credit: Faith Durand

Peaches are a hot commodity in my family. My husband was raised on an old peach orchard in rural Missouri, and his love of the juiciest fruit runs deep. Every summer I buy a 25-pound box of peaches from The Peach Truck (check to see if their tour is coming your way). The first peach recipe I make every summer is also the one that I depend on to be the fastest, easiest, and most satisfying — everything you want when you have a fragrant box of peaches rapidly ripening.

The recipe is so simple: Roasted peaches with drop biscuits baked on top. With just a hint of sugar and cinnamon, this recipe sidesteps some of the things I dislike in many peach recipes. I’ve had too many overly sweet, gloppy peach pies and cobblers. I don’t like it when peaches are cooked into mush, or overly fussed with. You’ll never find me peeling peaches!

This recipe is the opposite of fussy; it’s blazing fast and beautifully delicious every single time. You sprinkle sliced peaches with a scant two tablespoons of sugar, dot with butter, and roast in the oven while you whip up a fast drop biscuit dough.

Full disclosure: This recipe is also one that I developed, but I can’t take all the credit! The biscuits on top are essentially our basic drop biscuit recipe, a pure classic by our site co-founder, Sara Kate Gillingham. They are truly the easiest and most delicious biscuits: I know the recipe by heart, and I can make the dough in under five minutes (well, seven minutes if my kiddos are helping).

I don’t want to brag, but this peach recipe is IT for me. It’s everything I crave in a fresh summer peach recipe. It takes fresh, juicy peaches and gilds their natural juices with just a touch of butter and sugar. The biscuits on top are barely sweet, but fluffy, tender, and warm, soaking up all those buttery peach juices below.

When this cast iron skillet of hot peaches and biscuits comes out of the oven it smells divine. I always serve with generous amounts of whipped cream, or ice cream to make it a richer dessert.

This is perfectly respectable as a brunch dish, and fast enough to make even last-minute. I’ve also sliced the peaches the night before and dotted with butter, then refrigerated overnight for an even faster prep time on a Saturday morning.

While I love a good peach pie or a tender cobbler bar, in the end, what I really crave every summer is tart and juicy peaches that taste like themselves, with a generous helping of biscuits to soak up the juices, and that’s exactly what this recipe is.

What’s your must-make peach recipe? Tell us all about it!

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