Ingredients
4
tablespoons unsalted butter
2
cups diced frozen (thawed) or fresh peaches
1
teaspoon grated gingerroot
1/2
cup packed brown sugar
1/2
teaspoon salt
1
tablespoon all-purpose flour
2
tablespoons unsalted butter, melted
2
teaspoons finely chopped fresh rosemary leaves
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Additional all-purpose flour
1
egg, beaten
Preparation
Heat oven to 375°F. Spray cookie sheets with cooking spray, or use nonstick cookie sheets.
In 10-inch nonstick skillet, melt 4 tablespoons butter over medium heat. Add remaining Peach Filling ingredients to skillet; cook and stir 5 to 10 minutes or until sugar is dissolved and filling is thickened. (If using fresh peaches, cook 15 to 20 minutes or until filling is thickened.) Remove from heat; let stand 15 minutes. Transfer mixture to medium bowl; refrigerate about 20 minutes or until cooled to room temperature.
In small bowl, mix Rosemary Butter ingredients; set aside.
Separate dough into 8 biscuits. On work surface sprinkled with additional flour, roll each to form 6-inch round. Spoon about 2 tablespoons peach filling onto center of each round. Brush edges of rounds with egg; fold over into half circles. Press edges firmly with fork to seal. Prick tops of each two or three times with fork to allow steam to escape while baking.
Place pies on cookie sheets. Brush tops of pies with rosemary butter.
Bake 13 to 15 minutes or until golden brown. Cool 15 minutes before serving.
