Directions:

Prep time: 40 minutes (plus cooking time)

Preheat oven to 400º F

For Biscuits: Line rimmed baking sheet with parchment paper. Combine first 5 ingredients in a food processor. Blend 10 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Whisk milk and egg in small bowl to blend.

Add milk mixture to processor and blend, using 5 on/off turns. Add crystallized ginger. Using on/off turns, blend just until dough comes together in moist clumps.

Turn dough out onto work surface. Knead gently 5 times to combine. Shape dough into log. Cut crosswise into 8 rounds. Pat each round to 1-inch thickness. Place on prepared baking sheet.

Bake biscuits until tester inserted into center comes out clean, about 15 minutes. Transfer to rack. Cool at least 15 minutes and up to 2 hours.

For Filling: Combine half of nectarines, 1/3 cup of brown sugar, and 1/2 tablespoon lemon juice in heavy large skillet. Cook over high heat until fruit is just tender and juices are bubbling thickly, stirring often, about 15 minutes. Transfer to bowl.

Repeat with remaining nectarines, sugar and lemon juice. Set nectarine mixture aside at least 30 minutes and up to 2 hours.

Whisk Friendship® Sour Cream and 2/3 cup of sugar in a bowl. Cut biscuits horizontally in half. Place 1 bottom in each of 8 bowls. Spoon fruit mixture and Friendship® Sour Cream mixture over each. Cover each with remainder of biscuit and serve.

Yields: 8 servings.

Nutrition per serving: 624 Calories, 9g Protein, 101g Carbohydrates, 2g Fiber, 21g Total Fat (13g sat, 3g mono, 1g poly), 253mg Sodium, ** Vitamin B1 (thiamine), B2 (riboflavin), Iron, Selenium, * Vitamin A, B3 (niacin), B12, C, Folic Acid, Calcium, Copper, Manganese, Phosphorus, Potassium and Zinc.