• 4servings
  • 50minutes
  • 524calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) orange juice

  2. 1/3 cup(s) honey

  3. 1 teaspoon(s) ground ginger

  4. 6 medium peaches , halved and pitted

  5. 2 cup(s) low-fat biscuit mix , such as Heart Smart or Bisquick Pancake and Baking Mix

  6. 25 cup(s) yellow stone-ground cornmeal

  7. 1/4 cup(s) crystallized ginger , finely chopped 2 tablespoon(s) turbinado sugar

  8. 1 teaspoon(s) turbinado sugar

  9. 2/3 cup(s) 2% milk , plus more for brushing tops All-purpose flour , for sprinkling surface Oil , for brushing grill

Instructions Jump to Ingredients ↑

  1. In a shallow dish, combine orange juice, honey, and ginger. Add peaches and marinate at room temperature for 1 hour, turning occasionally. Preheat oven to 450°F.

  2. In a medium bowl, combine biscuit mix, cornmeal, crystallized ginger, and 2 tablespoons sugar. Using your fingers, toss mixture to break up any clumps of chopped ginger. Stir in milk until just combined.

  3. Turn dough onto a lightly floured surface, knead twice, and pat into 7-inch square. Cut into 4 equal pieces and pat sides to round edges. Transfer biscuits to a parchment-lined baking pan, lightly brush with milk, and sprinkle tops with remaining 1 teaspoon sugar. Bake until golden, 11 to 12 minutes. Cool biscuits on a wire rack.

  4. Heat grill to medium-low and brush grates liberally with oil. Remove peaches from marinade (reserve liquid) and grill, cut-side down, for 12 minutes. Then flip and continue to grill until peaches are easily pierced with a skewer, 12 to 15 more minutes.

  5. Meanwhile, in a medium pot, bring marinade to a boil until reduced by about one-third, about 10 minutes. Place each biscuit into a bowl, add 3 peach halves, and top with warm sauce.


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