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1
Preheat oven to 425F.
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2
Lightly spray heavy baking sheet with vegetable oil spray.
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3
Mix buttermilk, orange peel and nutmeg in small bowl.
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4
Mix flour, sugar, baking powder, baking soda and salt in large bowl.
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5
Add shortening and butter to flour mixture and rub in with fingertips until mixture resembles coarse meal.
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6
Add buttermilk mixture and stir until soft dough forms.
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7
Turn dough out onto lightly floured surface and gently knead until smooth, about 4 to 5 turns.
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8
Pat dough into 6x4-inch rectangle.
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9
Cut dough into 6 equal squares.
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10
Transfer biscuits to prepared baking sheet.
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11
Bake until puffed and golden, about 12 minutes.
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12
Transfer to rack and cool slightly.
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13
(Can be made 4 hours ahead.
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14
Cool completely.
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15
Before serving, cover with foil and rewarm in 350F oven 5 minutes.)
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16
Mix water and cornstarch in small bowl to blend.
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17
Bring nectar, sugar and lemon juice to boil in heavy medium saucepan.
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18
Whisk in cornstarch mixture.
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19
Bring to boil, stirring constantly.
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20
Mix in apricots, cherries and vanilla.
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21
Reduce heat to medium and stir until sauce thickens slightly and fruit is warmed through, about 1 minute.
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22
Cut warm biscuits horizontally in half.
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23
Place 1 bottom onto each of 6 plates.
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24
Spoon half of fruit mixture over, dividing equally.
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25
Place tops over fruit.
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26
Spoon remaining fruit mixture over each.
