Tuesday, February 25, 2014

Peaches and Cream Brown Betty Biscuits

Breakfast sweets- I don't know if I can trust people who can't enjoy a good rush of sugar first thing in the morning. I have seen apple skillet biscuits around, and while I am down for a good apple treat, my heart really belongs to peaches. There is little more satisfying than biting into a ripe juicy peach...and nothing quite as disappointing as biting into a totally unripe peach, amirite?!

Totally avoiding that possibility by using premium peach pie filling here, paired with a sweetened blend of cream cheese and sour cream, over fluffy cinnamon sugared biscuits, with a buttery crumble on top. When I dreamt this up, I knew it would be good, I just didn't know HOW good it would be.

And though I made this recipe with breakfast in mind, it would actually make a really amazing dessert too, especially with whipped cream or vanilla ice cream.

What you'll need for 9 servings:

9 Pillsbury Frozen Southern Style Biscuits
1 stick of butter (1/2 cup), divided
1/4 cup granulated sugar, plus 2 tablespoons
1/4 cup brown sugar, plus 2 tablespoons
1/2 teaspoon cinnamon, plus 1/4 teaspoon
4 oz cream cheese, softened
1/4 cup sour cream
1 can of premium peach pie filling
1/4 cup all purpose flour
Kosher Salt

You'll also need:
Skillet or deep dish pie pan
Baking tray (to protect the bottom of your oven)
microwave safe bowls
Whipped topping for serving, optional, obvs.
Toasted pecans or walnut pieces to sprinkle on top.

Place your biscuits in your pan to test for fit. They should be snug but with a bit of room around them.

Preheat your oven to 375 F.

Melt 3/4 of your stick of butter in a microwave safe bowl (about 50 seconds on high).

Make your cinnamon sugar mixture with 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon (or your could use pre-made Cinnamon Sugar, if you like).

Dip each biscuit in butter and then roll in cinnamon sugar mixture (or be lazy and pour it over like me, and then dip them afterwards because they're frozen and the butter solidifies way too quickly).

Arrange in pan again with excess sugar mixture poured over.

For the "cream" part of the recipe, in a microwave bowl, soften your cream cheese for about 45 seconds on high. Add 1/4 cup sour cream, and 1/4 cup brown sugar.

Mix until well combined and daub all the open spaces in your biscuit arrangement with "cream" mixture.

Next, open your can of peach pie filling and use a steak knife inside the can to cut the peaches into smaller pieces.

Artfully arrange the cut up filling on top of the biscuits and cream so that it can all just fall into the cracks when it bakes (sorry, just a little bitter- but man, isn't that pretty!).


Make the crumb using 1/4 cup of all purpose flour, 2 tablespoons of packed brown sugar, 2 tablespoons of granulated sugar, a pinch of salt, and 2 tablespoons of melted butter.


Now, squish it so it clumps together (clump, just the word you want in a recipe!) and then crumble it on top of the peaches.

Place your skillet (or pan) on top of a baking sheet with sides so you don't coat your oven in sugary peaches.

Bake for about 40 minutes until all the biscuits are cooked through and aren't doughy when you pry them out of all the topping around them.

Serve a biscuit with a big spoonful of  peaches and cream on top of it, maybe with a little whipped cream?

Can't wait to taste it!

Oh, my, I may need a minute!

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