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1
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
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2
Whisk together the flour, white sugar, baking powder, and salt in a medium bowl.
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3
Stir in 1 1/2 cups of the cream with a wooden spoon until the dough comes together.
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4
Flour your work surface, turn the dough onto it, and knead until it is smooth and uniform in appearance.
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5
Pat the dough out to a 1-inch thickness.
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6
Punch out dough rounds using a biscuit cutter dipped in flour.
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7
Push together the leftover dough, pat out again to 1-inch thickness and cut out more rounds.
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8
You should have six biscuits.
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9
Arrange the biscuits on the parchment-lined sheet tray.
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10
Whisk together the remaining 1 tablespoon of cream and the egg in a small bowl.
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11
Brush the tops of the biscuits with the egg wash, and sprinkle with turbinado sugar.
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12
Bake for 15 to 20 minutes.
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13
Preheat your grill to medium heat.
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14
Toss the peaches and apricots with the brown sugar and amaretto in a bowl.
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15
Place the fruit on the grill, cut side down at first, and cook the apricots for 1 to 2 minutes per side, and the peaches for 2 to 3 minutes per side.
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16
Remove from the grill and place in a bowl to cool.
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17
To serve, slice the biscuits in half, and divide the grilled apricots and peaches among the bottoms of the biscuits, drizzling on any juices remaining in the bowl.
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18
Add a nice dollop of whipped cream to each, and top each with the other half of the biscuit.
