You'll Need 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° Fahrenheit. Combine peaches, blueberries, 1/4 cup sugar, cornstarch, lemon juice, and salt in an 8" x 8" baking dish.
Use a big spoon to completely combine the ingredients.
Combine 2 tablespoons sugar, flour, butter, baking powder, baking soda, and 1/4 teaspoon salt in a mixing dish.
Using your fingers, break up the butter and mash it with the flour until the consistency is coarse meal.
Add the yogurt and gently whisk to form a shaggy dough (do not overmix or the biscuits will be tough).
Divide the dough into six equal mounds.
Spread the mounds out over the peaches and sprinkle with brown sugar.
Bake for approximately 20 minutes, or until the peaches bubble and the biscuits are golden brown.