Biscuit Topping
 
Makes about 3½ cups
Ingredients
  • 2 cups (250 grams) unbleached all-purpose flour
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (38 grams) stone-ground yellow cornmeal
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon kosher salt
  • 10 tablespoons (140 grams) cold unsalted butter, cubed
  • 1 cup (240 grams) whole buttermilk, chilled
Instructions
  1. In a medium bowl, whisk together flour, brown sugar, cornmeal, baking powder, ginger, and salt. Place cold butter in bowl, and work quickly to toss cubes with your hands until lightly coated with flour. Using a bench scraper, cut each cube in half. Use a pastry blender, cut in butter with one hand while turning the bowl with the other. Blend and turn until most of butter is incorporated but you still have quite a few larger chunks.
  2. Add buttermilk to dry ingredients. Use a large spatula to incorporate into the flour mixture. Switch to your hands, and continuously turning the bowl, fold the dough over itself until it comes together and is evenly mixed (no dry spots). Be careful not to overwork.
Recipe by Bake from Scratch at https://bakefromscratch.com/ginger-peach-biscuit-pie/