Basic Cobbler Biscuit Dough Food

CLASSIC BISCUIT-TOPPED PEACH COBBLER RECIPE

Steps:

• Return cobbler to oven and bake until browned on top and biscuit is fully cooked through (a cake tester should come out clean when inserted into biscuit near the center of the baking dish), about 25 minutes longer. Let rest at least 30 minutes. Serve warm or at room temperature with ice cream or whipped cream on the side.

BASIC COBBLER BISCUIT DOUGH

Steps:

• Mix together dry ingredients. Cut in butter pieces with two knives, a pastry knife, or a food processor. Add the cream or milk and stir just until the dry ingredients are moistened and the mixture begins to hold together. Knead briefly and gently in the bowl until all loose pieces are incorporated. Do not overmix or overknead. Cover with a damp towel until ready to use.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

BISCUIT DOUGH AND CHERRY COBBLER

Steps:

• Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg.
• Stir in corn oil.
• Add milk and mix well.
• Cherry Cobbler: Drain cherries reserving 3/4 CUP juice.
• In small saucepan, mix together juice, sugar and cornstarch.
• Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute.
• Stir in margarine, lemon juice and food coloring.
• Remove from heat.
• Add cherries.
• Pour hot cherry mixture into 10x6x2" baking dish.
• Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture.
• Bake in 400F oven for 20 to 30 minutes or until biscuit dough is golden.
• Makes 6 servings.

BASIC BISCUIT DOUGH

Steps:

• Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

EASY COBBLER

Steps:

• Melt butter in 9x13 baking dish.
• Mix in flour, milk, sugar, and baking powder.
• Dollop pie filling on top.
• Bake at 350 degrees for 30 minutes or until brown.

APPLE COBBLER WITH SWEET BISCUIT CRUST

Steps:

• Preheat oven to 400°F.
• For easier cleanup, spray a 2-quart dish with non-stick cooking spray.
• In a large saucepan combine the sugar, cornstarch, salt and cinnamon.
• Slowly add water, stirring constantly.
• While continuing to stir, bring to a boil.
• Add lemon juice, butter and apples.
• Cook 2 minutes.
• To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough.
• Turn onto floured board and knead 7 times.
• Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter.
• Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown.
• Serve hot.

EASY BISQUICK COBBLER

Steps:

• Preheat oven to 375 degrees.
• Mix first 3 ingredients.
• Pour pie filling into ungreased 9x9 pan.
• Top with Bisquick batter mixture.
• Bake 45 minutes or until golden brown.
• Serve warm with whipped topping.

BISCUIT COBBLER TOPPING

Steps:

• Topping sufficient for a 9 x 13 inch pan.
• Bake cobbler at 350 degrees until hot and bubbly.
• make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
• Whisk egg into milk.
• Stir in milk and egg until just blended.
• Spoon topping on in dollops.
• Return to oven until biscuits are done.