Summer Fruit Shortcake – a delicious recipe with Nectarines, u00bc, Vanilla, Biscuit Mix, Milk, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425u00b0F. Pit and slice 3 of the nectarines and toss together with 1/4 cup of the sugar and the vanilla. Set aside. Pit and dice the remaining nectarine and set it aside.
2
In a large bowl, combine biscuit mix, remaining 2 tablespoons sugar, milk and butter. Stir in the diced nectarine. Drop 1/2 cup mounds of batter onto a greased or non-stick cookie sheet.
3
Bake at 425u00b0 for 12 minutes. Cool biscuits on a wire rack.
4
To serve, split a biscuit in half horizontally and place the bottom on a plate. Top with 1/3 cup of the sliced nectarines mixture and a large dollop of Cool Whip. Place top of biscuit on top of the Cool Whip, add another dollop of Cool Whip on top of the biscuit top.
5
Repeat process for all remaining biscuits.
6
Serve immediately.
7
Enjoy!
144
kcal
Calories
9
g
Fat
14
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 whole Nectarines (Peaches, Or Plums), 1/4 cups Plus 2 Tablespoons Sugar, 1/2 teaspoons Vanilla Extract, 2-1/2 cups Biscuit Mix (like Bisquick... Can Use Reduced-calorie If Needed), and more.
Yes, Summer Fruit Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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