Peach & Apricot Shortcakes

Mother’s Day is right around the corner, and the one word that moms are so looking forward to, and dads probably all dread (haha) is BRUNCH.

Peach+Apricot Shortcakes

 

You gotta figure out which  restaurant to go to, fight through traffic to get there, and then possibly have to wait in line and fight through more human traffic, because apparently the entire city decided to have brunch and celebrate Mother’s Day all at the same time and in the same cafe or bistro or restaurant that you picked. You wolf down your food because you didn’t have breakfast and it took forever for your overpriced entree to finally arrive so you’re completely famished. You have to yell at the top of your lungs just so your family can hear you over the deafening chatter in the background. And then finally, you have to fight through traffic once again to get back home. And half the day is already over.

So yes. I get that planning a Mother’s Day Brunch can be a little bit stressful.

 

But not when you do it with some help from Immaculate Baking! One of my favorite super easy biscuit ideas is any sort of fruit shortcakes. You bake up the biscuits as is, stir up some of your favorite fruits and berries in some sugar, split the biscuits and top it with your fruit mixture, and brunch is served. Easy peasy. Fool-proof and absolutely no drama 🙂 Now that’s how you’re supposed to do brunch – relaxed and laid back and enjoying good food with even better company.

You Will Need:

  • 1 can Immaculate Baking Co. ® refrigerated buttermilk biscuits
  • 2 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 3 peaches and 3 apricots, peeled, cored, and sliced
  • 1 cup heavy whipping cream, whipped with sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Separate dough into 8 biscuits. Dip topside of each biscuit into melted butter, and then dip into a pinch of sugar. Bake for 16-18 minutes or until golden brown.
  2. In large bowl, stir sliced peaches and apricots with 1/3 cup sugar. Set aside.
  3. In small bowl, beat whipping cream with sugar, about 2 tablespoons.
  4. To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with whipped cream and biscuit top. Store fruit and topping in refrigerator.

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