2 pounds fresh peaches, peeled and sliced, or 2 pounds frozen peach slices (frozen is actually easier!)
1 pound fresh or frozen blueberries (if using frozen, buy cultivated not wild. You want the large blueberries not the small ones)
1 cup granulated sugar
2 teaspoons lemon zest, about half a lemon
2 tablespoons lemon juice, about half a lemon
2 tablespoons corn starch
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, divided
½ teaspoon salt
1 cup buttermilk, room temperature
10 tablespoons butter melted and divided
Vanilla ice cream
Preheat oven to 350 degrees F.
In a large bowl, place peach slices and blueberries (if using frozen,no need to thaw).
Add sugar, zest, juice and corn starch and toss to coat.
Pour into a 9×13-inch pan with sides at least 2 ½ inches high.
Place in oven and bake 25 minutes. Remove from oven and cool 20 minutes.
Mix flour, baking powder, baking soda, 1 tablespoon of sugar and salt in a large bowl.
Place buttermilk and 8 tablespoons of melted butter in bowl and whisk.
Add the buttermilk mixture to the flour mixture and stir with a wooden spoon.
Using two tablespoons or soup spoons, drop 12 spoonfuls of batter over the fruit mixture, using all of the batter. Sprinkle on the remaining tablespoon of sugar.
Place in the oven and cook 20-25 minutes. After 20 minutes, insert a knife tip between two biscuits to see if they are fully cooked and no raw batter comes out on the knife. Ours took 22 minutes and were just starting to turn brown.
As soon as they come out of the oven, brush the tops with the remaining two tablespoons of melted butter.
Let set up five minutes then serve with vanilla ice-cream.
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