Ingredients
4
cups chopped fresh peaches
1/2
cup granulated sugar
3
teaspoons cornstarch
1 1/2
teaspoons ground ginger
1
tablespoon lemon juice
1
cup Gold Medal™ self-rising flour
2
tablespoons cold butter, cut into small pieces
3/4
cup buttermilk
1/4
cup Gold Medal™ self-rising flour
1/2
cup old-fashioned oats
1/4
cup packed brown sugar
1/2
teaspoon ground ginger
1/4
cup cold butter, cut into small pieces
Preparation
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, mix all filling ingredients. Set aside.
Place 1 cup flour in small bowl; cut in 2 tablespoons butter with fork or fingers until mixture is size of small peas. Stir in buttermilk until combined.
In another bowl, mix 1/4 cup flour, the oats, brown sugar and 1/2 teaspoon ginger. Cut in 1/4 cup butter with fork or fingers until mixture has texture of coarse sand.
Divide biscuit batter evenly among muffin cups, dropping about 1 tablespoon batter into each cup. Fill rest of cup with filling, pressing peaches down slightly to mix with batter. Spoon streusel topping over filling, leaving room around edge for topping to spread.
Bake 20 minutes or until golden brown. Remove from pan to cooling rack. Cool at least 15 minutes before serving.
