Your grill isn’t just for corn and veggie burgers. Toss a sweet seasonal dessert on it before it cools down. This Fruit Shortbread was made to be used on the BBQ. If you use pre-made biscuit dough you can whip it together last minute.
Ingredients
- 1 package pre-made vegan biscuit dough (gluten-free optional)*
- 3 Tbsp coconut oil, melted
- Cinnamon sugar (1/4 white sugar + 1 Tbsp cinnamon)
- 8 stone fruits (peaches, apricots or plums), pit removed and quartered
- So Delicious® Cocowhip! (or coconut milk whopped cream)
- *Alternative To Store Bought Biscuit Dough:
- 1 cup all-purpose flour (or gluten-free all-purpose flour)
- 1/2 Tbsp baking powder
- 1/4 tsp salt
- 1/4 cup non-dairy butter
- 6 Tbsp non-dairy milk
- OR:
- 1 cup + 1 Tbsp Gluten-Free Baking Mix
- 1/4 cup non-dairy butter
- 6 Tbsp non-dairy milk
Preparation
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Make sure BBQ is still hot.
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Grab pre-made biscuit dough. Separate biscuit dough into 6 biscuits. If making your own biscuit dough:
- Combine dry ingredients. Cut in non-dairy butter into dry mixture until it is pea-sized.
- Add in just enough liquid until the mixture comes together into a dough.
- Roll on a floured surface and cut into 8 biscuits.
-
Grill biscuits 4 to 6 minutes on each side.
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While biscuits are cooking, toss stone fruit in coconut oil. Grill for 3 to 4 minutes or until warmed through and slightly charred.
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Remove fruit from grill and carefully chop into small pieces.
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Before removing from grill, brush biscuits with coconut oil. Remove from grill and immediately toss in cinnamon sugar.
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Cut biscuits in half. Top half of each biscuit with coconut whipped cream and stone fruit. Place other half on top. Enjoy!
