- 1 of 3 Heat oven to 425 degrees . Pit and slice 3 of the nectarines and toss together with 1/4 cup of the sugar and the vanilla. Set aside. Peel, pit and dice remaining nectarine.
- 2 of 3 In a large bowl, combine biscuit mix, remaining 2 tablespoons sugar, milk and butter. Stir in diced nectarine. Drop 1/2-cup mounds onto a heavy-duty nonstick baking sheet.
- 3 of 3 Bake at 425 degrees for 12 minutes. Cool biscuits on a wire rack. Split one in half horizontally and place bottom on a plate. Top with 1/3 cup of the sliced nectarines and 1/4 cup whipped topping. Place top half of biscuit on whipped topping, and dollop with 1 tablespoon additional topping. Repeat with remaining biscuits, nectarines and whipped topping and serve immediately.
Servings Per Recipe: 6
Per Serving: 9 g sat. fat, 17 mg chol., 550 mg sodium, 2 g fiber, 62 g carb., 14 g Fat, total, 397 kcal cal., 5 g pro.