INGREDIENTS
- 2 pounds fresh peaches, peeled and sliced, or 2 pounds frozen peach slices
- 1 pound fresh or frozen blueberries
- 1 cup granulated sugar
- 2 teaspoons lemon zest, about half a lemon
- 2 tablespoons lemon juice, about half a lemon
- 2 tablespoons corn starch
Topping
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar, divided
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 10 tablespoons butter melted and divided
- Vanilla ice cream
INSTRUCTIONS
STEP 1
Preheat oven to 350 degrees F.
STEP 2
In a large bowl, place peach slices and blueberries.
STEP 3
Add sugar, zest, juice and corn starch and toss to coat.
STEP 4
Pour into a 9×13-inch pan with sides at least 2 ½ inches high.
STEP 5
Place in oven and bake 25 minutes. Remove from oven and cool 20 minutes.
STEP 6
Mix flour, baking powder, baking soda, 1 tablespoon of sugar and salt in a large bowl.
STEP 7
Place buttermilk and 8 tablespoons of melted butter in bowl and whisk.
STEP 8
Add the buttermilk mixture to the flour mixture and stir with a wooden spoon.
STEP 9
Using two tablespoons or soup spoons, drop 12 spoonfuls of batter over the fruit mixture, using all of the batter. STEP 10
Sprinkle on the remaining tablespoon of sugar.
STEP 11
Place in the oven and cook 20-25 minutes. After 20 minutes, insert a knife tip between two biscuits to see if they are fully cooked and no raw batter comes out on the knife. Ours took 22 minutes and were just starting to turn brown.
STEP 12
As soon as they come out of the oven, brush the tops with the remaining two tablespoons of melted butter.
STEP 13
Let set up five minutes then serve with vanilla ice-cream.