- 2 lbs. peaches, peeled, pitted, and each cut into 6 wedges
- 1 cup blueberries
- 1⁄4 cup + 2 Tbsp. sugar
- 2 tsp cornstarch
- Juice of 1⁄2 lemon
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 Tbsp. cold butter, cut into cubes
- 3⁄4 tsp baking powder
- 1⁄4 tsp baking soda
- 1⁄3 cup plain 2% Greek yogurt
- 1 Tbsp. brown sugar
Preheat the oven to 350°F.
Combine the peaches, blueberries, the 1⁄4 cup sugar, the cornstarch, lemon juice, and a pinch of salt in an 8″ x 8″ baking dish.
Mix thoroughly with a large spoon.
Combine the 2 tablespoons sugar, the flour, butter, baking powder, baking soda, and 1⁄4 teaspoon of salt in a mixing bowl.
Use your fingers to break up the butter and mash with the flour until the consistency is like coarse meal.
Add the yogurt and stir gently to create a shaggy dough (don’t overmix or you will have tough biscuits).
Divide the dough into 6 equal mounds.
Arrange the mounds out over the peaches and sprinkle with the brown sugar.
Bake for about 20 minutes, until the peaches are bubbling and the biscuits are golden brown.