Ingredients

• 6 tablespoons cold unsalted butter, cut into small pieces, plus more for the dish
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup heavy cream, plus more for brushing
• Coarse sugar, for sprinkling
• 3 pounds peaches (about 9 medium), pitted and sliced 1/4 inch thick
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• Grated zest and juice of 1/2 orange
• 1 teaspoon pure vanilla extract
• 1 6-ounce container raspberries
• 1 6-ounce container blueberries

Browse by ingredient

Instructions

1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish. Make the biscuits: Whisk the flour, granulated sugar, baking powder, nutmeg and salt in a medium bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Stir in the heavy cream until the mixture just comes together into a shaggy dough. Turn out onto a floured baking sheet and pat until 1/4 inch thick; freeze until firm, about 10 minutes.
2. Make the filling: Toss the peaches, granulated sugar, cornstarch, orange zest and juice, and vanilla in a bowl until the peaches are coated. Gently stir in the berries. Transfer to the prepared baking dish.
3. Cut out circles from the cold dough using 2 1/2-inch cookie cutters. Arrange the circles on the fruit mixture; brush with heavy cream and sprinkle with coarse sugar. Bake until the biscuits are golden brown and the filling is bubbling, 50 minutes to 1 hour. Transfer to a rack and let cool.