Carla Hall's Delicious Fruit-Stuffed Biscuits Are What Every Brunch Needs

Season 6 Episode 9
Aired on 04/08/2017 | CC tv-pg
These buttermilk biscuits are perfect for breakfast, dessert or as an appetizer for brunch.

For the fruit filling:
  • Peach preserves
  • 1 peach, finely chopped and seared
  • 1/2 Lemon

    For the biscuits:
  • 1 1/2 cups of cold, low-fat buttermilk
  • 8 Tablespoons (1 stick) cold unsalted butter
  • 2.5 cups All Purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 Tablespoons sugar
  • 2 Tablespoons shortening


    For the fruit filling: Preheat the oven to 400°.

    Heat a dry skillet (no oil or butter) on the stove over medium heat for 30 seconds.

    Put the chopped peaches in the skillet and sear. Stir gently with a spatula and sear until very lightly brown.

    Add the seared peaches to the bowl of preserves and squeeze juice from half of lemon.

    Put in the freezer until cool, but not frozen (approximately 20 minutes). Stir with a spoon at about the 10-minute mark.

    For the biscuits: Combine flour, baking powder, salt, baking soda and sugar in a mixing bowl and stir together with a whisk until thoroughly mixed.

    Add the shortening to the bowl and mix with your fingers.

    Chefs Tip: Use your thumb and forefinger to feel and get rid of lumps. It is important to mix thoroughly otherwise the biscuits will not rise properly.

    Using a grater, grate the cold butter quickly into the mix before it melts and mix together.

    Use additional pat of butter to grease the bottom of a baking sheet.

    Use an ice cream scoop to scoop balls of biscuit mix and drop 6 balls onto the sheet.

    Using a spoon, create an open pocket into the top of your biscuit drop and add about 1/2 teaspoon of fruit compote in the center. Cover with an additional scoop of biscuit dough.

    Bake for 15-20 minutes. Let sit for 5 minutes before serving.