Easy biscuit dough with a cinnamon-sugar filling and fresh peach caramel-pecan sauce come together to make this decadent breakfast treat.
Prep Time 20minutes
Cook Time 20minutes
Chilling Time 30minutes
Total Time 1hour10minutes
3CupsAll Purpose Flour
2TbspApple Cider Vinegar
¾CupUnsalted Buttercold, and cut into cubes
3-4Peachesabout 2 cups, medium diced
In a medium mixing bowl, add the flour, baking soda, and salt. Whisk until combined. Add in the cold cubes of butter, and use a pastry blender to incorporate, until there are no uncovered butter chunks, and the flour has the texture of wet sand.
In a small bowl or measuring cup, combine the milk and vinegar. Stir, and then let sit for about five minutes. Make a well in the flour mixture, and pour the soured milk into it. Using a spoon, push the dry flour into the milk, and then stir until fully combined.
On a cleared surface, place a piece of parchment paper at least 15x12" and flour it generously. Place the biscuit dough on top, and add more flour. Gently roll out the dough into a 10x12" rectangle, using the parchment and your hands to help shape the edges.
In a small bowl, mix the sugar and cinnamon together until well combined.
Spread the melted butter all over the rolled out dough with a pastry brush, starting in the center and brushing out to the edges without leaving a border.
Sprinkle the cinnamon-sugar mixture over the top of the butter evenly. Use your hands to press the sugar into the butter and dough.
Use the parchment paper to help roll the dough, starting with a long edge, and rolling away from you. Keep rolling until you have a long log of dough. Fold over the ends of the parchment, and place in the fridge to chill for at least half an hour.
Grease the bottom and edges of an 8x8 pan, and preheat the oven to 400°F. Meanwhile, add the peaches, butter, brown sugar, and cinnamon into a large saucepan or high-sided saute pan. Heat over medium, stirring as the butter and sugar melt to coat the peaches.
Once coated, cover the pan and let cook for 5 minutes, then stir again. Continue cooking uncovered, stirring frequently, until the peaches are fork tender.
Add about half of the peach mixture into the bottom of the prepared pan and spread it out evenly to coat. Sprinkle with the chopped pecans.
Remove the biscuit roll from the fridge and unwrap from the parchment paper. Using a serrated knife, cut the log into 1-inch slices, and place each one in the pan, with the cinnamon spiral visible, on top of the peaches.
Continue filling the pan. Don't worry if they are not perfectly round, or you need to squish a few into the edges and corners. Top with the rest of the peach filling.
Bake for 25-35 minutes, until the biscuits are cooked through, and reach an internal temperature of 200°F. Let cool in the pan for at least ten minutes
Make ahead tip: You can bake this in advance and store covered, at room temperature for 2-3 days. It will test best fresh, however. Reheat the whole pan in the oven at 350°F for 15 minutes, or until warmed through. Or heat individual portions in the microwave for 30 seconds.
Try using other stone fruits such as white peaches, nectarines, fresh apricots, pluots, or plums to replace some or all of the peaches.
Lemon juice or white wine vinegar can replace the apple cider vinegar.