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1
Preheat oven to 400F.
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2
Line baking sheet with parchment paper.
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3
Combine first 5 ingredients in processor; blend 10 seconds.
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4
Add butter and blend until mixture resembles coarse meal.
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5
Whisk milk and egg in small bowl.
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6
Add milk mixture to processor; blend using 5 on/off turns.
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7
Add crystallized ginger.
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8
Using on/off turns, blend until dough just comes together.
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9
Turn dough out onto work surface; knead gently 5 turns.
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10
Shape dough into log; cut crosswise into 8 rounds.
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11
Pat each round to 1-inch thickness; place on prepared baking sheet.
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12
Bake biscuits until tester inserted into center comes out clean, about 15 minutes.
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13
Transfer to rack; cool at least 15 minutes and up to 2 hours.
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14
Combine half of nectarines, 1/3 cup brown sugar and 1/2 tablespoon lemon juice in heavy large skillet.
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15
Cook over high heat until fruit is just tender and juices bubble thickly, stirring often, about 5 minutes.
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16
Transfer to bowl; repeat with remaining nectarines, sugar, and lemon juice.
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17
Set aside at least 30 minutes and up to 2 hours.
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18
for sour cream: Combine sour cream and sugar in bowl; whisk to blend.
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19
Cut biscuits horizontally in half.
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20
Place 1 biscuit bottom in each of 8 bowls.
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21
Spoon filling and sour cream onto each; cover each with biscuit top.
