Modes

Ingredients

Biscuits

• 2 cups all-purpose flour

• 1/2 cup old-fashioned oats

• 1/2 cup packed light brown sugar

• 1 Tablespoon baking powder

• 1 teaspoon Kosher salt

• 1/2 cup chilled unsalted butter, cut into small pieces

• 3/4 to 1 cup whole milk

• 2 teaspoons turbinado sugar

Peaches and Garnish

• 6 ripe peaches or nectarines

• 2 Tablespoons turbinado sugar

• 4 Tablespoons butter

• 4 Tablespoons rum

• prepared whipped cream or ice cream, for serving

Instructions

Biscuits

Preheat the Wolf Oven on Bake Mode to 400°F. Lightly coat a nonstick muffin pan with cooking spray.

Combine the flour, brown sugar, baking powder, and salt in a large bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles a coarse meal. If desired, this step can be done in a food processor.

Stir in the oats. Add the milk and mix just until a dough forms. Do not knead the dough.

Using a medium scoop or spoon, portion the dough into the prepared muffin pan. Sprinkle with the turbinado sugar.

Bake until golden brown and a tester inserted into the center comes out clean, about 15 to 18 minutes. Transfer to a cooling rack.

Prepare the Peaches

If desired, peel the peaches by scoring an X on the bottom of each peach and briefly blanching or steaming until the skins loosen.

Halve the peaches, remove the pits, and slice into wedges about 1/2 inch thick. Lightly sprinkle with the turbinado sugar.

Preheat a grill plate on the Wolf Induction Cooktop to Level 5. Grill the peach slices for about 1 minute per side. If needed, lightly coat the grill plate with cooking spray to prevent sticking.

Transfer the peaches to a plate and reserve.

Rum Sauce

Place the rum in a small saucepan over medium heat. Cook until the alcohol aroma dissipates and the liquid has reduced slightly. Whisk in the butter until smooth.

Assemble and Serve

Split a biscuit in half. Top with grilled peach slices and drizzle with the rum sauce. Finish with whipped cream or ice cream and serve immediately.