Heat oven to 400.
Blend 1/2 cup sugar and the cornstarch in medium saucepan.
Stir in peaches and lemon juice.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute. Pour into ungreaded 2 qt.casserole.
Keep fruit mixture hot in oven while prepaing biscuit topping.
Measure flour, sugar, baking powder, and salt into bowl.
Add shortening and milk.
Cut through shortening 6 times, mix until dough forms a ball.
Drop dough by 6 spoonfuls onto hot pie filling.
Bake 25 to 30 minutes or until biscuit topping is golden brown.
Serve warm and, if desired, with cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (16%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 4mg||1 %|
|Sodium 93.7mg||3 %|
|Potassium 239.9mg||6 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 81.1g|
|Protein 3.8g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 402
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