This super-easy breakfast biscuit recipe brings together the two summer fruits in the best possible way in an easy refrigerator jam.
Make jam: Combine raspberries, peaches, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1-2 minutes.
Make sausage: Place all ingredients except olive oil in a bowl and mix thoroughly, then season well with salt and freshly ground black pepper. Prepare biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees Fahrenheit. Butter a small baking sheet.
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