Grilled Peach and Blueberry Shortcakes

8 medium peaches, peeled, pitted, and grilled
4 cups fresh blueberries
¾ cup sugar
2 teaspoons vanilla extract
1 teaspoon cardamom
2/3 cup sour cream
1 cup heavy cream, whipped to medium peaks
12 cardamom biscuits

Combine peaches, blueberries, sugar, vanilla and cardamom. Mix well to blend. Let stand until juices form, stirring occasionally, at least 20 minutes.

Fold whipped cream into sour cream.

Split biscuits in half, placing bottoms in shallow bowls. Spoon fruit mixture over. Top each with heaping spoonful of sour cream mixture. Cover with biscuit tops and another spoonful of sour cream mixture. Serve immediately.

Cardamom Biscuits

3 cups all purpose flour
½ cup light brown sugar (packed)
3 ¾ teaspoons baking powder
2 ¼ teaspoons ground cardamom
¾ teaspoons baking soda
¼ teaspoon sea salt
¾ cup (1 ½ sticks) unsalted butter, chilled, cut into ½-inch pieces
½ cup chilled buttermilk
2 eggs
1 teaspoon vanilla
1 ½ tablespoons unsalted butter, melted
sugar

Preheat oven to 425 degrees. Combine first 6 ingredients in processor and mix. Add chilled butter while pulsing processor until mixture resembles coarse meal. Transfer to large bowl.

Mix beaten eggs, buttermilk, and vanilla. Add to dry ingredients and mix just until dough binds together. Gently knead dough on floured surface until it just holds together, and roll out to about 1-inch thick. Cut out with large biscuit cutter. Place on parchment lined baking sheet, brush with melted butter and sprinkle with sugar. Bake until just firm to touch and beginning to brown. Cool.