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!
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.