HEY! I’m away out west and as a special treat, Megan agreed to kindly do a guest post…so, without further ado!
I feel so lucky to get to do a guest post on Cindy’s blog! But the truth is, I just feel so lucky to know Cindy in real life. It seems like just yesterday that she popped over and we went out to eat on the hottest day ever. My opening line might’ve had to do with the fact that we were getting brunch at a place
that Guy Fieri
featured on Diners, Drive-Ins, and Dives… I mean, I did say that it wasn’t a selling point that that frosty-tipped, ring-wearer approved, but still…
I knew we’d be friends fo lyfe based on the fact that we both ordered the brisket sandwich and that she didn’t judge me for being totes a sweaty mess. Anyhow, since Cindy’s the bomb, I thought I’d share a breakfast shortcake slider that I find to also be the bomb, of the edible variety. I mean, gotta share the love for mini sandwiches, right?
These little sliders are pretty much roasted peach shortcakes eaten all sandwich-like. You could take these on the road! No big deal! Shortcakes of the fast food variety! You could pack up the components and bring them to a brunch party. OR you could just invite your neighbor to come up and have one or two while you chat about dogs, beards, and awkward birthdays. Mostly, just make these all Sunday-brunch-like, ok? Drink a bellini, it’ll be peachy!
Vanilla Spice Biscuits
Recipe adapted from Take A Megabite’s Mom
2/3 cup milk
2 cups whole wheat pastry flour, or all-purpose
4 t baking powder
1/2 t salt
1/2 t cream of tarter
2 T sugar
1/4 t nutmeg
1 vanilla bean*
1 stick (8 T) butter, cold and cut into squares
Preheat the oven to 400º F. Line a baking sheet with parchment paper.
Whisk together the egg and the milk in a small bowl. Set aside.
Whisk together the dry ingredients: flour, baking powder, salt, cream of tarter, sugar, nutmeg, and the seeds from a scraped vanilla bean. Cut the cold butter into the dry ingredients using two forks or a pastry blender until there are no pieces bigger than a pea.
Pour the milk mixture over the flour mixture. Stir gently with a wooden spoon. Turn the bowl over on a lightly floured surface. Knead a little if the flour is trying to jump ship. Add more flour if necessary.
Pat into an inch high dough round an cut out using a biscuit cutter, placing the biscuits on the prepared baking sheets. Use up all the dough, even if you have to have one silly-shaped biscuit hanging out in the middle.
Bake for 12-15 minutes or until the tops are golden. Serve topped with roasted peaches slider-style!
*If you don’t have a vanilla bean handy simply add a teaspoon of vanilla extract to the wet ingredients!
Roasted Peaches (makes 8 peach patties)
juice from 1 large or 2 small lemons
2 T sugar
4+ oz. goat cheese
1/4 cup honey, for drizzling
1/4 cup chopped walnuts, for sprinkling
Preheat oven to 425F. Cut each peach in half, and remove the pit. Slice each half into two “patties”horizontally. Arrange slices in a single layer in a baking dish. Toss peaches with lemon juice and sugar. Roast until peaches are tender, 20-25 minutes, flipping party way through cook time.
Serve each peach “patty” on vanilla spice biscuit with crumbled goat cheese, honey, and walnuts. Eat two immediately.
P.s. Feel free to use as many peaches as you want. This recipe is totally open to adaptation.