Peach & Raspberry Pie Biscuits with Lemon-Ginger Glaze
INGREDIENTS
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2 ripe peaches, sliced thin
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1-1 1/2 cups fresh raspberries
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2 Tablespoons unsalted butter, melted
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1/4 teaspoon ground ginger
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2 Tablespoons packed brown sugar
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1/4 teaspoon vanilla (I used bourbon barrel-aged vanilla)
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For the biscuits:
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2 cups King Arthur Unbleached Self-Rising Flour
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2 Tablespoons white sugar
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1/4 cup unsalted butter, cold and cut into small cubes
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2/3 cup cold buttermilk
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For the glaze:
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1/2 cup confectioner's sugar
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2-2 1/2 Tablespoons whole milk
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1/4 teaspoon ground ginger
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Pinch salt
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