Country Peach Dumplings

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Rich biscuit dough surrounds these sweetened and "honeyed” big peaches


  • 3 c. sifted flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • c. shortening
  • 1 c. milk
  • 6 large ripe peaches, peeled
  • 12 tblsp. sugar
  • ¼ tsp. ground nutmeg
  • 6 tsp. honey
  • 6 tsp. butter
  • 2 tblsp. sugar


  • 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.