Peach & Cherry Shortcake Dessert Board

1. Stage

Preheat oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk flour and granulated sugar. Using the large holes of a box grater, grate frozen butter into flour mixture and toss gently with a fork to combine.

2. Stage

Make a well in the center of flour mixture and pour in buttermilk. Mix until just beginning to come together, then turn out dough onto a lightly floured work surface. Working quickly so butter doesn’t melt, using a bench scraper, form dough to a rectangle 3/4" thick, about 10"-by-7".

3. Stage

Arrange dough so shorter end is facing you. Fold bottom third up and top third down into the center, like folding a letter. Using a rolling pin, gently pat dough to a 3/4"-thick rectangle. Repeat folding process 2 more times, then roll to a (3/4"-thick) 10"-by-7" rectangle. 

4. Stage

Using bench scraper, cut dough into 8 squares and arrange on prepared sheet, spacing about 1/2" apart. Brush tops of squares with melted butter, then sprinkle with turbinado sugar. Bake until golden brown, 15 to 17 minutes.

5. Stage

In a medium bowl, toss peaches, cherries, lime juice, turbinado sugar, and mint to combine.

6. Stage

In another medium bowl, using an electric mixer on medium speed, beat mascarpone and granulated sugar until combined. With the mixer running, slowly stream in cream and beat until light and fluffy, 3 to 5 minutes.  

7. Stage

Arrange bowls of whipped mascarpone cream, fruit mixture, and almonds on a board or platter. Serve with biscuits alongside. Top fruit with mint.