Summer Fruit Shortcake

• 4 whole Nectarines (Peaches, Or Plums)
• 1/4 cups Plus 2 Tablespoons Sugar
• 1/2 teaspoons Vanilla Extract
• 2-1/2 cups Biscuit Mix (like Bisquick... Can Use Reduced-calorie If Needed)
• 1/2 cups Milk
• 3 Tablespoons Butter, Melted (unsalted If Necessary)
• 1 tub Cool Whip (8 Ounce Tub, Can Be Light Calorie Variety)

1. Heat oven to 425u0b0F. Pit and slice 3 of the nectarines and toss together with 1/4 cup of the sugar and the vanilla. Set aside. Pit and dice the remaining nectarine and set it aside.
2. In a large bowl, combine biscuit mix, remaining 2 tablespoons sugar, milk and butter. Stir in the diced nectarine. Drop 1/2 cup mounds of batter onto a greased or non-stick cookie sheet.
3. Bake at 425u0b0 for 12 minutes. Cool biscuits on a wire rack.
4. To serve, split a biscuit in half horizontally and place the bottom on a plate. Top with 1/3 cup of the sliced nectarines mixture and a large dollop of Cool Whip. Place top of biscuit on top of the Cool Whip, add another dollop of Cool Whip on top of the biscuit top.
5. Repeat process for all remaining biscuits.
6. Serve immediately.
7. Enjoy!

nectarines, ubc, vanilla, biscuit mix, milk, butter

Taken from tastykitchen.com/recipes/desserts/summer-fruit-shortcake/ (may not work)