Whirlygigs – such a fun twist to an old-fashioned biscuit cobbler. Sweet summer peaches are topped with biscuit dough cinnamon rolls and baked into a juicy, fruity delight delight. This dish is extra – in season fresh peaches pair so well with cinnamon, and as I love a peach cobbler I just had to take it over the top. Fun to say and fun to eat! I think of this dish mostly as a dessert, perhaps served with ice cream, but it could be a real corker for brunch.
I use the mixer for this biscuit dough because it’s easy. I was a late adopter of the grated butter for biscuits method, but it really is genius. Ribbons of butter from the large holes of a grater are the perfect size for tender, buttery biscuits and don’t require extra working of the dough, which also adds to the tenderness. Many recipes start with frozen butter, which is good, but I find straight out of the fridge cold butter quickly grated works as well. An egg added to the buttermilk adds some structure to this dough for better rolling. Spread the buttery filling over your dough and roll into a long log. Refrigerating the log makes it easier to slice into nice round rolls. I do not peel the peaches because I think they hold together nicely with the peel, and it is a bit an effort, but you can peel them if you prefer. Scoop out a cinnamon roll with plenty of peaches for each serving.
Ingredients
- For the Biscuit Dough
3 cups soft white wheat all-purpose, such as White Lily
2 Tablespoons granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks) of cold unsalted butter, right from the fridge or freezer
¾ cups whole buttermilk
1 large egg
1 teaspoon vanilla extract
- For the Filling
6 tablespoons unsalted butter, softened
1/3 cup lightly baked light brown sugar
1 teaspoon ground cinnamon
- For the Peaches
5 large peaches, washed and dried
¼ cup light brown sugar
1 Tablespoon cornstarch
1 Tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Directions
- For the Biscuit Dough
- Put the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low to combine. Grate the butter over the flour using the large holes of a box grater. Toss to coat with the flour, then beat on medium low to break the pieces up slightly and coat with the flour. Visible pieces of butter is a good thing.
- Measure the buttermilk in a measuring jug and add the egg and vanilla. Beat to combine the egg, then pour into the mixer bowl. Beat on medium speed just until the dough starts to come together. Don’t beat vigorously or long or the dough will toughen. When the dough is just coming together, take the bowl from the beater and use your clean hands to knead just enough to incorporate all the dry ingredients. Drizzle in a touch more buttermilk if needed. Cover the bowl with a tea towel and refrigerate for 30 minutes. Make the filling.
- Lightly flour a pastry cloth or counter surface and turn the dough out onto it. Pat into a rectangle, then use a rolling pin to roll into a rectangle about ¼ inch thick and about 12 by 8 inches. Spread the softened filling evenly over the dough, reaching almost to the edges. Starting at the long end, roll the dough into a log. Carefully transfer the rolled log to a piece of waxed paper, then roll it in the paper. Refrigerate for at least 30 minutes, but overnight is fine.
- For the Filling
- Put the softened butter, brown sugar and cinnamon in a small bowl and use a fork to mash and stir it all together until thoroughly and evenly combined. Spread over the biscuit dough as above.
- For the Peaches
- Spray a 9 by 15-inch baking dish with cooking spray. Cut the peaches into bite sized chunks (no need to peel), then put them in a large bowl and add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt. Toss gently to coat all the peaches with the mixture. Spoon the mixture into the prepared dish and spread to an even layer. Put in the oven to bake for 10 minutes while you slice the biscuits.
- Assembly
- Spray a 9 by 15-inch baking dish with cooking spray. Cut the peaches into bite sized chunks (no need to peel), then put them in a large bowl and add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon and salt. Toss gently to coat all the peaches with the mixture. Spoon the mixture into the prepared dish and spread to an even layer. Put in the oven to bake for 10 minutes while you slice the biscuits.
- Assembly
- Take the cinnamon roll log out of the fridge and slice it into 12 even pieces. Take the peaches from the oven (carefully) then place the cinnamon rolls on top of the peaches, close together but not touching. Some peach filling showing through is just fine. Return to the oven and bake for 40 – 45 minutes until the cinnamon rolls are cooked through and browned and the filling is hot and bubbling. Serve immediately.
Leave a Reply