email this pageIngredients
Biscuits:
1¼ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable shortening
1/3 cup buttermilk
Fruit Filling:
4 cups pitted cherries (about 1 1/3 pounds)
3 cups sliced plums, unpeeled (about 1¼ pounds)
¾ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
¼ cup orange juice
Instructions
1¼ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
¼ cup vegetable shortening
1/3 cup buttermilk
Fruit Filling:
4 cups pitted cherries (about 1 1/3 pounds)
3 cups sliced plums, unpeeled (about 1¼ pounds)
¾ cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground nutmeg
¼ cup orange juice
1. To prepare the biscuits, combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with a pastry cutter or two knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
2. Preheat oven to 375F.
3. To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1⁄2-quart baking dish.
4. Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly. Serves 9.
Recipe by Jean Kressy, "Relish America's Harvest," July 2007.
Nutritional Information
2. Preheat oven to 375F.
3. To prepare the fruit filling, combine cherries, plums, sugar, cornstarch, nutmeg and orange juice. Mix gently. Spoon into a 9-inch square or 1 1⁄2-quart baking dish.
4. Drop biscuit dough over filling to form 9 mounds. Bake 45 minutes or until biscuits are golden and filling is bubbly. Serves 9.
Recipe by Jean Kressy, "Relish America's Harvest," July 2007.
Per serving: 240 calories, 6g fat, 3g prot,. 49g carbs., 3g fiber, 190mg sodium.
