Peaches ‘n Cream Biscuit Hand Pies
Peaches 'n Cream Biscuit Hand Pies are flaky, golden pastries filled with peach preserves and sweetened cream cheese. Quick to make with refrigerated biscuit dough!
Servings 8
Baking Temp 450°F
Equipment
- 2½” Biscuit cutter or glass
- Microwave safe bowls
- Measuring cups and spoons
- Whisk
- Rolling pin
- Fork
- Pastry brush
- Baking sheets
Ingredients
- 1 Biscuit dough (try Mountaintop Biscuits) OR 1 (16.3-ounce) can refrigerated 8 big biscuits (Buttermilk, Southern Style, Wheat, or Honey Butter)
- 2/3 cup peach preserves*
- 2 ounces cream cheese
- ½ teaspoon almond extract
- 1 tablespoon confectioners’ sugar
Instructions
Baking
- Prepare biscuit dough and cut out biscuits with 2 ½” cutter or glass; set aside.
- Preheat oven to 450°F. Grease or line 2 baking sheets with parchment paper. In a microwave safe bowl, combine preserves and cream cheese. Microwave a few seconds then whisk mixture together. Add almond extract and sugar then whisk again; set aside.
- Roll or shape each biscuit into a 6-inch flattened circle.
- Leaving a ½” border, spoon 2 tablespoons of mixture onto one-half of each biscuit circle. Fold the other half on top. Use the prongs of a fork to crimp the edge to seal. Place 4 hand pies on each prepared baking sheet.
- For the topping: In a microwave safe bowl, combine butter, honey and cinnamon. Microwave 30 seconds; whisk together. Brush on top of each hand pie. If desired, sprinkle on sliced almonds. Bake 10 minutes until golden brown. Best served warm; refrigerate any leftovers.
Notes
Other fruit preserves or jams may be substituted.
The Mountaintop Biscuits recipe makes 12 biscuits. To have enough filling for 12 biscuit hand pies, increase amounts to 1 cup preserves, 3 ounces cream cheese, ¾ teaspoon almond extract, 1½ tablespoons confectioners’ sugar.
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