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Nectarine Shortcake


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  • 4 nectarines
  • 1/4 C plus 2 T sugar
  • 1/2 t vanilla extract
  • 2 1/3 C reduced-calorie biscuit mix
  • 1/2 C milk
  • 3 T unsalted butter, melted
  • 2 C whipped toppong


Servings 6
Preparation time 20mins
Cooking time 32mins
Adapted from


Step 1

1. Heat oven to 425. Pit and slice 3 of the nectarines and toss together with 1/4 C of the sugar and the vanilla. Set aside. Peel, pit and dice remaining nectarine.
2. In a large bowl, combine biscuit mix, remaining 2 T sugar, milk and butter. Stir in diced nectarine. Drop 1/2-cup mounds onto a heavy-duty nonstick baking sheet.
3. Bake at 425 for 12 minutes. Cool biscuits on a wire rack. Split one in half horizontally and place bottom on a plate. Top with 1/3 C of the sliced nectarines and 1/4 C whipped topping. Place top half of biscuit on whipped topping, and dollop with 1 T additional topping. Repeat with remaining biscuits, nectarines and whipped topping and serve immediately.

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