Sweet swirls of pecan-studded biscuits top sliced peaches for a new twist on this luscious summer dessert.
In a medium saucepan, combine the 3/4 cup sugar, cornstarch, and cinnamon. Stir in water. Cook and stir until thickened and bubbly.
Add peaches and return to boiling. Reduce heat and cook 2 minutes more. Keep warm over very low heat.
In a medium mixing bowl, combine flour and the 1 teaspoon sugar. Cut in the shortening until the mixture resembles coarse crumbs. Add buttermilk; stir until moistened. Turn out onto a lightly floured surface. Knead dough gently 10 to 12 strokes. Roll into a 9x6-inch rectangle.
Combine the melted butter and brown sugar. Spread over the dough to within 1/2 inch of the edge. Sprinkle the pecans evenly over all. Roll up the dough jelly-roll-style, starting with a short side. Cut crosswise into six 1-inch pieces.
Pour hot peach mixture into an 8x8x2-inch (2-quart square) baking dish. Place pecan rolls on top. Bake in a 400 degree F oven for 20 to 25 minutes or until golden brown. Cool for about 30 minutes and serve warm with a scoop of ice cream, if you like. Makes 6 servings.
If you don't have self-rising flour or can't find it on your supermarket shelves, you can substitute a mixture of 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.