If there is one breakfast that would sum up a summer breakfast on our farms, it would be Peaches & Biscuits. Steamy hot biscuits, straight from the oven topped with fresh cold peaches and a glass of milk or a cup of coffee... ahhh, it speaks right to the heart. Great memories of sharing breakfast with my grandparents, slumber parties with my cousins, sitting around my great-grandparents' kitchen table... so many special moments come to mind as the scent of fresh baked biscuits floats from the oven and the juices drip down my hands as I slice the peaches. Bliss.
2 cups flour
2 1/2 tsp baking powder
3/4 tsp salt
1 Tablespoon sugar
5 Tablespoons vegetable shortening
3/4 cup milk
2-3 ripe peaches
Preheat the oven to 450˚F
Mix the flour, baking powder, salt and sugar in a bowl, then add shortening. Mix until it is in little pieces (a fine crumble).
Add milk a little bit at a time, mixing it in, until the dough forms a ball.
Drop biscuits onto an ungreased baking sheet in your desired biscuit size (usually a heaping Tablespoon or two is good).
Bake for 12-15 minutes.
Cut the peaches into slices and place in a bowl. If you like, you can add a tablespoon or two of sugar over the top and stir to thicken the juices. Place in refrigerator until chilled.
Top a hot biscuit with peaches for each person and serve.