PEACHES AND CREAM PULL APART BISCUITS
Peaches are an ideal ingredient for baking, and they're the star ingredient in these sweet, soft biscuits. Try them for breakfast, coffee breaks or dessert.
Provided by Stacey Little
Categories Breakfast
Time 40m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, stir together Bisquick® mix and granulated sugar. Add chopped peaches; toss lightly. Add 1/2 cup of the whipping cream and the melted butter; gently fold into peach mixture until a dough forms.
- Turn dough out onto cookie sheet. With hands, flatten dough; shape into 10x7-inch rectangle about 1-inch thick.
- Using pizza cutter or large knife, score dough to make 15 biscuits.
- Bake 15 to 17 minutes or until biscuits are golden brown.
- To make glaze, in small bowl, stir together remaining 1/2 cup whipping cream and the powdered sugar until smooth. Drizzle over warm biscuits.
Nutrition Facts : ServingSize 1 Serving
PEACHES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Beat 1 cup heavy cream, 2 teaspoons vanilla extract and 2 teaspoons confectioners' sugar until soft peaks form. Spoon jarred peaches and some of the juice into bowls. Top with the whipped cream and blackberries.
PULL-APART MAPLE PECAN STICKY BUNS
Discover hints of maple syrup and cinnamon in the creamy cream cheese centers of these decadent Pull-Apart Maple Pecan Sticky Buns. Fun to pull apart and eat, these are sure to be a huge hit.
Provided by My Food and Family
Categories Home
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
- Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
- Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.
Nutrition Facts : Calories 250, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHEESY HERBED PULL-APARTS WITH SPINACH-ARTICHOKE DIP
If ever there was a dish to make for a party, it's this all-in-one cheesy biscuit and dip skillet! Toasty herbed biscuits stuffed with gooey mozzarella made to be pulled apart and dunked in an indulgent spinach artichoke dip. Don't be surprised if a line forms as soon as you set this on the table!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray.
- In large bowl, mix Dip ingredients until blended. Set aside.
- Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Place 1 cube of cheese on center of each biscuit round. Fold edges up and over cheese, pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
- In small bowl, mix melted butter and 1 teaspoon Italian seasoning. Brush biscuits with butter mixture. Spoon dip mixture in center of skillet, spreading it to edge of biscuits.
- Bake 25 minutes. Remove from oven; sprinkle 2 tablespoons Parmesan cheese over biscuits. Bake 3 to 5 minutes longer or until biscuits are golden brown and dip is heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
FRUITY PULL-APART BREAD
Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. -Darla Andrews, Schertz, Texas
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Separate dough into 8 biscuits; cut biscuits into fourths., In a shallow bowl, combine sugars. Dip biscuits in melted butter, then in sugar mixture. Place biscuits in a greased 10-1/4-in. cast-iron skillet. Top with fresh berries; dollop with cream cheese. Bake until biscuits are golden brown and cooked through, 35-40 minutes. Sprinkle with basil.
Nutrition Facts : Calories 383 calories, Fat 20g fat (9g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PEACHES 'N CREAM SHORTCAKE
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g
PULL-APART HERB BISCUITS
Serve any main dish with these biscuits from Nancy Zimmerman of Cape May Court House, New Jersey. She writes, "This easy-to-prepare bread incorporates many different flavors including garlic, cheese and various herbs. And it bakes up golden and aromatic."
Provided by Taste of Home
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Separate biscuits and cut into quarters. In an ungreased 9-in. round baking pan, combine the remaining ingredients. Add biscuits and toss to coat. , Bake at 450° for 8-12 minutes or until golden brown. Invert onto a serving platter. Serve warm.
Nutrition Facts :
PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS
Make and share this Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits recipe from Food.com.
Provided by PaulaG
Categories Dessert
Time 38m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For biscuits: Preheat oven to 400°F.
- Line large baking sheet with parchment paper.
- Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
- Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl.
- Add butter; rub in with fingertips until mixture forms coarse meal.
- Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
- Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart.
- Using fingertips, flatten each biscuit to 2-inch round.
- Sprinkle with orange sugar.
- Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack.
- (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.) For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form.
- Using serrated knife, cut each biscuit horizontally in half.
- Place bottom halves on plates.
- Spoon peaches and their juices onto each biscuit.
- Top with whipped cream and biscuit tops.
Nutrition Facts : Calories 463.6, Fat 24, SaturatedFat 14.6, Cholesterol 73.3, Sodium 307.9, Carbohydrate 59.6, Fiber 2.9, Sugar 33.2, Protein 5.5
PEACHES AND CREAM SHORTCAKES WITH CORNMEAL-ORANGE BISCUITS
Steps:
- For biscuits:
- Preheat oven to 400°F. Line large baking sheet with parchment paper. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
- Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl. Add butter; rub in with fingertips until mixture forms coarse meal. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart. Using fingertips, flatten each biscuit to 2-inch round. Sprinkle with orange sugar.
- Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.)
- For filling:
- Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form.
- Using serrated knife, cut each biscuit horizontally in half. Place bottom halves on plates. Spoon peaches and their juices onto each biscuit. Top with whipped cream and biscuit tops.
CRACKED BLACK PEPPER PULL-APART BISCUITS
These super-light and airy biscuits, with their peppery bite, are as good alongside a hearty dinner as they are for a savory morning treat with jam.
Provided by Katherine Sacks
Categories Biscuit Kid-Friendly Side Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Grease cake pans or baking dish with 1 Tbsp. melted butter.
- Combine all-purpose flour, cake flour, baking powder, pepper, kosher salt, and baking soda in a large bowl. Add shortening and 1/2 pound softened butter. Using your hands or a fork, mix just until mixture is coarse and mealy. Stir in buttermilk just until a shaggy dough forms.
- Divide dough into 16 heaping 1/3-cup portions. Place 7 around the perimeter and 1 in the center of each cake pan (or nestle all 16 into baking dish). Brush biscuits with remaining 3 Tbsp. melted butter, sprinkle with sea salt, and bake until puffed and golden brown, 35-40 minutes. Let cool in pan 10 minutes. Invert onto a wire rack, then reinvert. Serve warm or at room temperature.
PEACHES AND CREAM, LITERALLY
The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 3h20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
- Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
- Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g
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PEACHES AND CREAM BISCUITS - WOOD & SPOON
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5/5 (2)Category BreakfastServings 12Total Time 55 mins
- Add all of the ingredients to a medium-sized pan over medium heat. Allow the butter to melt completely, stirring the ingredients to combine. Once the butter has melted pull the pan off the heat and allow to cool while you preheat the oven.
- Preheat the oven to 400 degrees. Combine the flour, brown sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it has bene reduced to pea-sized clumps throughout. Add a cup of the milk and stir to bring the dough together, adding an additional tablespoon of milk as needed until a shaggy dough has formed. Dump the clumps of wet dough out on the counter and use your hands to bring it together. Pat the mixture out into a flat disk and use a rolling pin on your floured surface to roll the dough out into a 9”x12” rectangle. Dump the peaches mixture out on half of the dough and fold the other half over top of it, pinching the edges to seal in the fruit. Transfer the rectangle of folded dough to a sheet pan. Use a sharp knife to cut the dough into 12 biscuits. Brush the top of it with milk or cream and sprinkle with a couple of tablespoons of sugar. Bake in the preheated oven for about 20-22 minutes or until the top is golden
- Cream the cream cheese and powdered sugar with a hand mixer on medium speed until smooth. Add the milk and vanilla and stir to combine. Drizzle over the biscuits and enjoy!
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