Preparation:
Heat oven to 375 degrees. In medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt; mix well. Stir in sour cream, butter, and egg until well blended. Set aside.
In a medium saucepan, combine 3/4 cup sugar, cornstarch and reserved raspberry liquid. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Add raspberries and peaches; cook 1 minute. Pour into ungreased 2-quart casserole. Spoon biscuit mixture over hot fruit mixture, forming 9 biscuits around edge of casserole. Sprinkle biscuits with 1 tablespoon sugar. Bake at 375 degrees for 35 to 40 minutes or until biscuits are golden brown. Serve warm. |
