Biscuit Ingredients
•  2  10 cans California Cling Peaches, diced, in light syrup
•  5  1/2 cups sugar, divided
•  1/3 cup cornstarch
•  1/4 cup lemon juice (optional)
•  1  1/2 cups butter or margarine, softened
•  1  1/2 cups shortening
•  5 teaspoons baking powder
•  2 tablespoons vanilla extract
•  12 eggs
•  2 quarts flour

Glaze Ingredients
•  1 cup powdered sugar
•  2 tablespoons milk

Preparation
Preheat oven to 350° F.

Drain peaches; reserve 1 qt. of the syrup. In saucepan, mix 1 cup sugar and cornstarch. Stir in peaches and reserved syrup. Over medium heat, cook and stir until thickened. Stir in lemon juice.

Mix remaining sugar, butter, shortening, baking powder and vanilla until fluffy. Stir in eggs. Beat 3 minutes. Stir in flour.

Spray two 12”x20’X2” pans with vegetable spray. Spread half of batter over pan. Spread peach mixture over batter. Using spoon, drop remaining batter onto filling making 24 biscuits per pan.

Bake 45 minutes or until golden and wood pick inserted in center comes out clean.

Mix powdered sugar and milk; drizzle over warm cake. Let cool slightly. Cut each pan 4x6.

Nutrition Facts (per 1, 3” x 3-1/3” piece serving): Calories 413, Total Fat 14 g, Saturated Fat 6 g, Protein 4 g, Carbohydrate 70 g, Sugar 49 g, Fiber 1 g, Cholesterol 69 mg, Sodium 110 mg, Calcium 28 mg, Iron 1 mg, Vitamin A 119 RE, Vitamin C 4 mg