If parchment paper is difficult to find, you can butter and flour the baking sheet instead.
Recipe information
Yield
Makes 8
Ingredients
Biscuits:
Filling:
Preparation
For biscuits:
Step 1
Preheat oven to 400°F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
Step 2
Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.
Step 3
Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)
For filling:
Step 4
Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
Step 5
Using electric mixer, beat cream and sugar in medium bowl until peaks form.
Step 6
Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.
