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“A wonderful warm dessert to take advantage of fresh apricots when they are in season.”

Ingredients Nutrition


  1. In a large bowl, toss together the apricots, sugar, flour, lemon rind and juice and cardamom to coat.
  2. Scrape into an 8" square glass baking dish and set aside.
  3. To make the biscuit topping, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  4. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
  5. Add the buttermilk all at once, stirring with a fork to make a soft, slightly sticky dough.
  6. Gather the dough into a ball.
  7. On a lightly floured surface, knead the dough about 10 times or until smooth.
  8. Pat out into a circle about 1/2" thick.
  9. Using a 3" round cookie cutter, cut into rounds, rerolling and cutting the scraps.
  10. Arrange over the fruit.
  11. Brush the rounds lightly with the milk and sprinkle with the sugar.
  12. Bake in a 375 degree F oven until the centre biscuit is no longer doughy underneath, about 40 minutes.
  13. Serve warm.

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