Peaches-N-Cream #RSC

Name: Peaches-N-Cream #RSC
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 8 Biscuits, 4-6 serving(s)
Ingredients: 453.59 g can ready-to-bake refrigerated buttermilk flaky biscuits; 226.79 g package cream cheese, softened; 236.59 ml sugar; 19.71 ml vanilla; 118.29 ml powdered sugar; 4 peaches, peeled and cut up into small pieces; 73.94 ml honey; 14.79 ml lemon juice; 59.16 ml brown sugar; 14.79 ml flour; 4.92 ml cinnamon; 2.46 ml nutmeg; 44.37 ml butter or 44.37 ml margarine, softened; Reynolds Wrap Foil

Submitted by vclee721

"Ready, Set, Cook! Reynolds Wrap Contest Entry. Summertime just isn't complete without some peach recipes. This is one you will thoroughly enjoy. The flaky butter flavored biscuits really adds an extra layer of flavor. These are best served warm out of the oven or even reheated in the microwave. Enjoy!"

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photo by vclee721

Ready In:: 42mins
Ingredients:: 14
Yields:: 8 Biscuits
Serves:: 4-6

ingredients

453.59 g can ready-to-bake refrigerated buttermilk flaky biscuits
226.79 g package cream cheese, softened
236.59 ml sugar
19.71 ml vanilla
118.29 ml powdered sugar
4 peaches, peeled and cut up into small pieces
73.94 ml honey
14.79 ml lemon juice
59.16 ml brown sugar
14.79 ml flour
4.92 ml cinnamon
2.46 ml nutmeg
44.37 ml butter or 44.37 ml margarine, softened
Reynolds Wrap Foil

directions

1. Preheat oven to 350 degrees.
2. With a hand mixer, combine the cream cheese, sugar, vanilla, and powdered sugar until nice and smooth.
3. Peel and cut-up your peaches into small pieces- not too chunky.
4. Combine in a medium sized bowl the honey, lemon juice, 3 TB of the brown sugar, flour, cinnamon, and nutmeg. Add the peaches and stir.
5. In a small bowl, mix the remaining Brown Sugar and the softened butter or margarine.
6. Tear 8 squares of Reynolds Wrap foil off the roll.
7. Spray each piece of foil in the middle with some non-stick cooking spray.
8. Place one biscuit in the center of each foil. Using a spoon or your fingers, make a well (indentation) into the middle of each biscuit.
9. Spread about 1 tsp of the butter-sugar combo around the lip of the well on the biscuit.
10. Place about 1 to1 1/2 Tablespoons of the cream cheese mixture into the well of each biscuit.
11. Place 1 large spoonful of the peach mixture over the cream cheese mixture.
12. Bring the sides of the foil up around each biscuit to make a bowl like form. DO NOT fold over the biscuit. This will keep all the liquids from running off of the biscuit (in other words it will keep all the good flavors together on top of and around the biscuit).
13. Place each "bowl" one of 2 cookie trays- I can fit 4 comfortably on the bigger ones I have.
14. Place in oven for 22 minutes or until the biscuit is golden brown on top.
15. Serve warm. These even taste great heated up in the microwave the next day.