Preheat the oven to 400F. Lightly butter a 1 1/2-quart casserole. In a medium-size bowl, toss together the peaches, brown sugar, almond extract, and cinnamon. Spread in the bottom of the casserole. Sift together the flour, baking powder, and 2 Tbsp of the white sugar. Cut the butter into the flour mixture, until it has the consistency of coarse crumbs. Combine the milk, buttermilk, and egg and combine with the flour. Do not knead; the dough will be sticky, stiff, and lumpy. Drop by the spoonful over the peaches. Try to get even coverage, but dont worry about a few bare spots. Bake for about 25 minutes, until the top is golden and the juices are bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit from the sides of the pan and invert onto a serving platter. YIELD: 4 to 6 servings Recipe by: The Great American Dessert Cookbook Posted to MC-Recipe Digest V1 #472 by Sean Coate
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 574 (36%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 39.5g||197 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 165.9mg||51 %|
|Sodium 3625.4mg||125 %|
|Potassium 425.7mg||11 %|
|Total Carbohydrate 236.6g||70 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 230.1g|
|Protein 22.4g||32 %|
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Calories per serving: 1595
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