Photo: Peaches and Cream Skillet Shortcake Recipe
Ingredients
- 2 pounds frozen peaches, thawed
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 (8-ounce) package cream cheese, cold and cut in 1/2-inch cubes
- 1/4 cup sugar
- 1 (16.3-ounce) can biscuits (recommended: Pillsbury Grands! Southern Style Biscuits)
- 2 tablespoons butter or cooking spray
Directions
Preheat oven to 350 degrees F
In a medium bowl, combined thawed peaches, brown sugar, 1 teaspoon cinnamon, vanilla extract and cornstarch, mix well to coat all of the peaches. Pour mixture into a cast iron skillet that has been coated in nonstick spray. Randomly place tablespoon size dollops of cream cheese on top of the peaches.
In a small bowl, combine the sugar and the remaining cinnamon. Remove biscuits from the can and separate. Dredge each biscuit in the cinnamon-sugar mixture and set aside.
Arrange biscuits over peaches. Place skillet in oven and bake for 20 to 25 minutes or until biscuits are brown and filling is bubbly. Remove from oven; cool slightly.
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By ebajwa
Los Osos, CA
on June 17, 2013
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Worst dessert ever! The biscuits were RAW! I tried what the person below wrote and turned the biscuits over. BAD! I wish I had read the reviews before trying this recipe. :/
By pthomas1975
Neosho, MO
on January 13, 2013
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NOT GOOD! I tried rolling out the biscuits so they'd cook more thoroughly, and I heated up the cream cheese and swirled it into the peach mixture prior to baking. The biscuits turned out ok, but the cream looked terrible. And my well seasoned iron skillet gave the peaches a funky taste.
By gerbuddy
Greenville, SC
on December 25, 2012
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It does NOT work: bisquits were raw on bottom. Turning them over after 30 minutes (just to save the dish made a mess. Total cooking time was 60 min at least. SPARE YOURSELF THE TROUBLE! make something else.
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