A golden biscuit topping covers a fruity, juicy filling in this old-fashioned dessert from the "Just peachy, thanks!" recipe collection in the July, 2004 issue of Canadian Living Magazine.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
Buttermilk Biscuit Topping:
In large bowl, gently toss together peaches, raspberries, sugar, flour and lemon juice; scrape into 8-inch (2 L) square glass baking dish.
Buttermilk Biscuit Topping: In large bowl, whisk together flour, sugar, lemon rind, baking powder, baking soda and salt ; using pastry blender or 2 knives, cut in butter until crumbly. In measuring cup, stir buttermilk with vanilla; drizzle over flour mixture, stirring with fork to form soft, slightly sticky dough.
On lightly floured waxed paper, form dough into 8-inch (20 cm) square; cut into 9 squares. Place squares over fruit.
Garnish: Brush squares with buttermilk; sprinkle with sugar. Bake in 375°F (190°C) oven until bubbly and biscuits are light golden and no longer doughy underneath when lifted with spoon, about 50 minutes. Let cool on rack. (Make-ahead: Cover loosely with foil and refrigerate for up to 24 hours; reheat, covered, in 350°F/180°C oven for about 30 minutes.)
Nutritional facts <b>Per serving:</b> about
- Sodium 155 mg
- Protein 5 g
- Calories 278.0
- Total fat 6 g
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 53 g
- Iron 9.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 11.0
- Vitamin C 15.0