These biscuits resemble strawberry shortcakes, but the warmed spicy peaches add depth and richness to an indulgence that’s perfect for breakfast, too. Serve with a side of bacon to complete the ideal brunch dish.
- 4 egg whites plus one yolk, separated
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup heavy cream
- Coarse sugar, for topping, optional
- Cinnamon, for garnish, optional
- PEACH COMPOTE
- 2 cups fresh or frozen peaches, peeled and chopped
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar or honey
- 1 tablespoon melted butter or ghee
- Pinch vanilla bean powder or ½ teaspoon vanilla extract, optional
Preheat oven to 400° F and line a baking sheet with parchment.
Using an electric mixer, whisk egg whites until soft peaks form.
Gently whisk in remaining biscuit ingredients, just until combined (to retain as much volume as possible).
Drop large scoops onto prepared baking sheet and sprinkle tops with a pinch of coarse sugar, if desired.
Bake for 12 to 14 minutes, or until tops are just starting to brown and centers are baked through.
While the biscuits bake, combine peaches with cinnamon, sugar, butter and vanilla bean in a small saucepan and cook over medium heat, stirring occasionally, until peaches have softened and the released juice is the consistency of thick syrup, about 10 minutes.
To serve, place 2 biscuits on plate and top with a generous scoop of Peach Compote and a dollop of Vanilla Whipped Cream (see recipe above).
Garnish with a sprinkle of cinnamon, if desired.
For a dairy-free version of the biscuits, replace the heavy cream with the thick cream from the top of a can of coconut milk. Instead of whipped cream, serve with a dollop of the cream or a drizzle of almond or coconut milk.
Recipe and photo by Angela Sackett.