Rich biscuit dough surrounds these sweetened and "honeyed” big peaches
3c. sifted flour
4tsp. baking powder
6 large ripe peaches, peeled
¼tsp. ground nutmeg
Sift together flour, baking powder and salt. Cut in shortening until mixture is crumbly. Stir in milk.
Knead dough slightly on lightly floured surface. Divide into sixths. Roll each piece of dough ⅛" thick. Cut into a 7" square. Place a peach in center of each square. Top each with 2 tblsp. sugar, a dash of nutmeg and 1 tsp. honey.
Moisten edges of dough with water; fold up around each peach, firmly pressing edges to seal. Cut 6 leaf shapes, about 2" long, from remaining rolled dough. Use a knife to mark veins in leaves. Moisten end with water and attach to dumpling. Repeat with remaining dough.
Place dumplings in 13 X 9 X 2" baking pan. Dot each with 1 tsp. butter; sprinkle evenly with the 2 tblsp. sugar. Bake in hot oven (400°) about 35 to 40 minutes, until golden brown. Remove from pan and serve warm.