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© Meredith Corporation. All rights reserved. Used with permission.
To prepare filling: Combine apricots (or nectarines or peaches), honey, lemon juice and cloves in a 10-inch nonreactive skillet with a lid. Bring to a boil, uncovered, stirring frequently. Reduce heat to a gentle simmer and cook, uncovered, until starting to soften, about 5 minutes.
To prepare topping: Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk buttermilk and oil in a measuring cup. Gradually drizzle the buttermilk mixture over the dry ingredients, tossing with a fork just until evenly moistened.
Drop 6 equal portions of batter (about 1 generous tablespoon each) onto the surface of the bubbling fruit. Sprinkle with cinnamon sugar.
Cover the skillet and cook for 15 minutes without lifting the lid. If the biscuits are not set, replace the lid and cook until set, about 5 minutes more. The biscuits should be puffed and firm to the touch. Let cool, uncovered, for about 20 minutes before serving.