Peaches n Cream Biscuits
WHO SAYS BISCUITS HAVE TO BE PLAIN AND GENERIC. MY PEACHES N CREAM BISCUITS CERTAINLY ARE NOT!
Peaches n Cream Biscuits:
I had some peach freezer jam in my freezer from last growing season that needed to be used up. I knew that this could be the makings of something special. Thus was created my Peaches n Cream Biscuits. Actually, this could be made with any flavor of jam you like. And it does not have to be made with homemade jam. Store-bought jam would work just as well.
I’ve used Grands biscuits here, but you could also use some of the smaller biscuits. I think those would also be delicious. I decided to put mine in an oblong pan, but I believe you could also use a round cake pan. In fact, if the biscuits were not touching on the sides, you might get more gooey filling down the sides of each biscuit. Let me know if you decided to bake them in this way and how it turned out.
CAUTION: Right after baking the biscuits, you will need to carefully flip them over. This can be done without making a mess or burning yourself if your serving plate is just a few inches bigger than your baking pan. That way, you can get your hands around everything, using oven mitts. This has to be done right after removing the biscuits from the oven or the sticky topping will not come out.
My Peaches n Cream Biscuits would be delicious for a Sunday brunch. For another fruit-flavored breakfast treat, try my Cheesecake Strawberry Bread. The Prepared Pantry has a post titled A Guide to Making Sweet Biscuits if you want to try your hand at making from scratch.
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Peaches n Cream Biscuits work well for breakfast, brunch, a snack or dessert. They are just that versatile.
- 8 biscuits (I used Grands)
- 4 ounces cream cheese, softened
- 1/2 cup peach jam
Spray your pan very well with cooking spray. I used a 6 x 10 oblong baking dish, or you could use a round cake pan.
Hand cream the cream cheese to get it light and fluffy. With a whisk, whisk in the jam. Pour this mixture into your prepared pan.
Lay the biscuits on top of the mixture, evenly placed. Bake in a preheated 350 degree oven for 30 minutes or until golden brown on top.
When removed from the oven, immediately place your serving plate (upside down) on top of the hot pan of biscuits (making sure the serving platter is a few inches bigger than the pan of biscuits). Using pot holders or oven mitts, turn everything over, letting the biscuits fall onto the serving plate with the topping oozing down the sides. Serve warm.
If you made this recipe, please let me know what you thought and give it a star rating.
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