Ingredients
8 servings
- •1 tube buttermilk biscuit dough
- •2 ripe yellow peaches
- •1 cup bing cherry
- •1 cup blueberry
- •¾ cup cane sugar, divided
- •¼ cup water
- •2 tablespoons fresh lemon juice
- •1 cup heavy whipping cream
Instructions
- Preheat oven to 350˚F (180˚C).
- In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
- Bake for 20 minutes or until biscuits are golden brown.
- Slice the peaches, discarding the pits.
- Destem and pit the cherries.
- In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
- In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
- Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
- Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
- Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
- Spoon whipped cream over the top and drizzle with reserved fruit syrup.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 451
- Carbohydrate: 61g
- Fat: 23g
- Fiber: 2g
- Protein: 4g
- Sugar: 45g