Flaky cheddar biscuits with heirloom tomatoes and peaches from Graze: Inspiration for Small Plates and Meandering Meals (page 113) by Suzanne Lenzer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Melon soup with prosciutto chards; Persian cucumbers, snap peas, and red onion with lemon zest

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 07, 2023

    I just the made biscuits (without the tomato peach topping). I followed her guidelines re: patting the dough into an 8" circle (which seems much easier than trying to pat it into a set thickness) and I used a 3" round cutter to get 6 biscuits with enough left for a little guy (taken out early) BUT next time, I would just cut the circle into equal pieces of pie to avoid rerolling. I don't often make "cream" biscuits but yes, I think these are pretty good.

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