Last updated on April 8th, 2019
The day before we left for Minneapolis, my mom brought me a bag of peaches from her tree. I wish I could say this peach cobbler with brown butter chestnut biscuits was made from her peaches, but I’d be lying. I thought about saying it anyway – how would you ever know? – but then I remembered something: I’m a terrible liar.
“Organic peaches,” she said as I inspected the bag of bruised, roughed-up peaches, hoping the qualification would make-up for their ho-hum appearance. It did. A bag of home-grown peaches pleading with me to do something – anything – with them, and an empty suitcase waiting to be packed. So I asked my mom to chop them up and toss them in the freezer.
I came in a few minutes later to find her painstakingly peeling each (extra ripe and smushy) peach with a paring knife and heaps of determination. Turns out my mom hates peach fuzz – she says it feels like she’s eating cotton balls. In fact, she’d rather eat the cotton balls. Now I’ve got a huge tupperware full of peeled, sliced peaches in my freezer to snack on like popsicles all summer long.
A tupperware that I accidentally defrosted last week for dinner when I meant to pull out my tomato sauce with stewed zucchini (made from my mom’s tomatoes! This time it’s not a lie.). We got take-out that night, but not before I snagged a few peaches. Note to self: organize freezer.
One of the only dishes I’ll gladly break the “don’t turn the oven on in the summer” rule for is this gluten-free peach cobbler. Unlike some fruit that turns jammy when cooked, stone fruit – and peaches in particular – get sweeter and more luscious with a little heat. If you’re not so lucky to get cream of the crop peaches, a few minutes on the stove with a sprinkle of sugar can instantly rehabilitate dull-tasting peaches.
These brown butter chestnut biscuits are the real cat’s meow of this recipe though. Since traditional buttermilk drop biscuits use cold butter cut into the flour to create flakiness, I kept that same method by chilling the browned butter until firm again. The brown butter adds depth and a seductive nuttiness to the biscuits that weds beautifully with the earthy chestnut flour. Contrasting the warm peaches with a cozy wintry layer like brown butter chestnut biscuits brings out the bright peach notes with a rustic flair.
Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin‘, Pinterest, or subscribe via e-mail to get new recipes right to your inbox. *I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces. **If you don't have time to chill the brown butter, you can skip the brown butter step and just use regular butter - the biscuits will still be tasty! If not browning the butter, use only 3 tablespoons of butter!
Brown Butter Chestnut Biscuits
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
**If you don't have time to chill the brown butter, you can skip the brown butter step and just use regular butter - the biscuits will still be tasty! If not browning the butter, use only 3 tablespoons of butter!