Step 1

Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool.

Step 2

Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.

Step 3

Meanwhile, heat a grill pan or grill to high heat and oil the grates.

Step 4

Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside.

Step 5

Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks.

Step 6

In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream.