1/2 cup sugar
1 Tbsp cornstarch
1/2 tsp grated lemon rind
1/4 tsp ground cinnamon
3 cup coarsely chopped peeled peaches
2 cup blueberries
1 Tbsp lemon juice
1/2 tsp vanilla extract
1 cup all purpose flour
3 Tbsp sugar
3/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
2 Tbsp chilled stick margarine or butter, cut into small pieces
6 Tbsp low fat buttermilk
Mint sprigs, optional
STEP BY STEP:
Preheat oven to 400° F.
Combine first 4 ingredients in a large bowl
Add peaches, blueberries, lemon juice, and vanilla, and toss gently
Spoon mixture into an 8-inch square baking dish coated with cooking spray
Bake mixture at 400°F for 15 minutes.
Lightly spoon flour into a dry measuring cup, level with a knife
Combine flour and next 4 ingredients (flour through salt) in a medium bowl, cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal
Add buttermilk; stir just until flour mixture is moist.
Turn dough out onto a lightly floured surface; knead lightly 3 times
Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter
Remove dish from oven; arrange biscuits on top of hot fruit mixture.
Bake an additional 20 minutes or until biscuits are golden
Garnish with mint sprigs, if desired.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen