Roasted Peach & Cheddar Biscuit

By ltrodrigu

Ingredients

• 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 tablespoon mustard powder
• 3 tablespoons olive oil, plus more for pan
• To assemble the sandwich:
• 4 biscuits (see Buttermilk Biscuit Recipe under "Bread")
• 1/2 pound cave-aged cheddar, sliced 1/4 inch thick
• 1 bunch arugula

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

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

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.

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