Roasted Peach and Cheddar Biscuit Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the macerated peaches:
  • 12 - peaches, pitted and cut into 1/2-inch wedges
  • 2 tablespoons - coarse sea salt
  • 2 tablespoons - freshly ground black pepper
  • 2 tablespoons - turbinado sugar
  • 2 tablespoons - granulated garlic
  • 2 tablespoons - ground coriander
  • 1 tablespoons - mustard powder
  • 3 tablespoons - olive oil, plus more for pan
  • To assemble the sandwich:
  • 4 - biscuits, see Buttermilk Biscuit recipe
  • 1/2 pounds - cave-aged cheddar, sliced ΒΌ inch thick
  • 1 bunches - arugula
  • Directions:

    1. Macerate peaches: In a large bowl, combine peaches with salt, pepper, sugar, garlic, coriander, mustard powder and oil. Let macerate 30 minutes.

    2. Rub a grill pan with olive oil until coated. Heat pan over medium heat. Once pan is hot, place peaches into pan and cook until they soften and deepen in color, 5 minutes per side. Remove from pan.

    3. Cut biscuits in half. Top bottom halves with peaches, cheddar and arugula, then top sandwiches with remaining biscuit halves.

    Brief Description

    Seasonal twist to breakfast

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min


    Adapted from Damian Mosley of Blacksauce Kitchen, Baltimore


    Posted By:


    Posted On:

    September 7, 2014

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    1. my div says:

      […] Roasted Peach and Cheddar Biscuit Sandwiches – macerated peaches and cheddar on a buttermilk biscuit; breakfast, lunch, snack … as […]

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