Mango, Nectarine Biscuits with Sweet Cream On Top

Serves 6
For the Biscuits You'll Need: 1.5 cups all-purpose flour, 1/2 cup almond meal, 1 tsp baking powder, 1 tsp kosher salt, 1/3 cup granulated sugar, 1 large organic egg, 3/4 cup buttermilk or 3/4 cup buttermilk substitute (see substitute instructions below), 1 mango (peeled, pitted and diced), 1 large nectarine (pitted and diced), 1/4 cup unsalted butter (melted), plus extra butter to butter or line the ramekins with, sweet cream (recipe below), 6 small sprigs of spearmint for garnish
For the Sweet Cream You'll Need: 1 cup heavy whipping cream, 1-2 tsp granulated sugar, optional: add 1 Tbsp yummy liqueur* (if it's for adults only)
How to Prepare the Biscuits: Preheat oven to 350 degrees F. Sift all the dry ingredients into a large bowl (flour, almond meal, baking powder, salt and sugar). In a separate bowl, whisk the egg, buttermilk and melted butter. Using a whisk or a spatula mix the wet ingredients into the dry ingredients until things are well incorporated. Fold in the mango and nectarine pieces. Using the extra butter, butter 6 small to medium ramekin dishes. Evenly spoon the dough mixture into the ramekins. Place ramekins on a parchment lined baking sheet. Place into oven on middle rack for 20-30 minutes. Start with 20 minutes and check them. You want the edges to be browned just slightly and for the tops to be slightly firm when you press on them. It's better to start with less time, and add more baking time in 2 minute increments, than to burn them by adding too much time. All ovens vary. Remove from oven and let cool. You can eat them directly out of the ramekin dishes or you can take a sharp pairing knife and slightly cut around the inner edge of the ramekin. Turn the ramekin upside down to turn out the biscuit on a serving plate. Place some Sweet Cream on top and add a sprig of mint. Enjoy.

How to Prepare the Sweet Cream: Using an electric mixer or a hand held whisk, in a large bowl, whip the heavy whipping cream until you have light peaks. Add the sugar (and add the liqueur if you are 21 and are opting to use it) and whip or whisk until you have medium to just under firm peaks. Transfer to a serving bowl. 

How to make Buttermilk Substitute: In a liquid measuring cup, add 1 Tbsp distilled white vinegar (not white wine vinegar). Pour milk on top of the vinegar until it reaches the 1 cup line (so you add 1 cup of milk, minus 1 Tbsp worth). Swirl the mixture with a spoon lightly. Let it sit for 5 minutes. Use 3/4 of this mixture above, if needed, to replace buttermilk.

* You can use kirsch, grand marnier, or any other liqueur that you like (if you are 21 or older).

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