Ingredients
1 1/2
cups Immaculate Baking Co.™ organic all-purpose flour
1/4
cup cane sugar
2
teaspoons baking powder
1/2
teaspoon ground cinnamon
1/2
teaspoon salt
1/4
cup cold butter, cut into pieces
3/4
cup cold milk
1/2
cup cane sugar
3
tablespoons Immaculate Baking Co.™ organic all-purpose flour
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
7 1/2
cups sliced fresh peaches (about 9 peaches) or 3 bags (12 oz each) frozen peaches, thawed as directed on bag
1
tablespoon lemon juice
2
cups fresh blueberries
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, stir together 1 1/2 cups flour, 1/4 cup sugar, the baking powder, 1/2 teaspoon cinnamon and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk just until combined; set aside.
In 4-quart saucepan, stir together 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon and the ginger. Stir in peaches and lemon juice. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in blueberries. Spoon hot fruit mixture into baking dish. Immediately drop biscuit dough by 12 spoonfuls onto hot mixture.
Bake 25 to 28 minutes or until biscuits are golden brown. Cool 15 minutes before serving.
