PEACH COBBLER WITH BUTTERMILK BISCUITS
Celebrate stone fruit season with a quick-fix recipe for Peach Cobbler with Buttermilk Biscuits studded with fresh thyme.
Provided by Kelly Senyei
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Grease a 13x9" baking dish or 10" skillet with butter.
- In a large bowl, stir together the peaches, cornstarch and vanilla. Pour the peaches, including any juices, into the prepared baking dish.
- In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cubed butter, and using your fingers, work it into the flour mixture until the texture resembles wet sand.
- Stir in the buttermilk and thyme, mixing just until combined.
- Using two spoons, drop eight mounds of the cobbler dough atop the peaches, spacing them roughly 1 inch apart. Brush the tops of the biscuits with additional buttermilk and sprinkle with sanding sugar (optional).
- Bake the cobbler until the filling is bubbling and the biscuits are golden brown and puffed, 30 to 35 minutes.
- Remove the cobbler from the oven and let it cool slightly before serving.
CLASSIC BISQUICK™ PEACH COBBLER
Less is more when it comes to ingredients! This easy peach cobbler recipe is a simplified way to create an American favorite with fresh fruit and a decadent flavor. It's perfect for your weekday fix and made easy with Bisquick™ mix. It's amazing what you can do in 10 minutes flat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- Bake 50 to 60 minutes or until golden.
Nutrition Facts : Calories 430, Carbohydrate 63 g, Cholesterol 45 mg, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 410 mg
CLASSIC BISQUICK™ PEACH COBBLER
Whether you use canned, fresh or frozen peaches will probably depend on the time of year. Whatever the season, this homey dessert will bring you praises. Try this favorite from the Betty Crocker Kitchens tonight.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F.
- Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
- Bake 50 to 60 minutes or until golden.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 63.3 g, Cholesterol 43.9 mg, Fat 19.3 g, Fiber 2.2 g, Protein 3.8 g, SaturatedFat 11.1 g, Sodium 383 mg, Sugar 49.6 g
BUTTER BISCUIT PEACH COBBLER
This is my grandmother's Southern homemade peach cobbler recipe, handed down to my mother in Louisiana. It's made with cinnamon, nutmeg, and buttery morsels of biscuit bits. It tastes great on its own, but even better with vanilla ice cream, a la mode.
Provided by mistachy
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 494.7 calories, Carbohydrate 73.4 g, Cholesterol 24.9 mg, Fat 21.4 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 9 g, Sodium 552.1 mg, Sugar 45.9 g
CLASSIC BISCUIT-TOPPED PEACH COBBLER RECIPE
The perfect peach cobbler is also a simple one. This recipe whips up quickly and features lightly sweetened summer peaches in a rich syrup, topped with a moist and tender biscuit that's perfect for soaking up all those juices.
Provided by Daniel Gritzer
Categories Dessert Desserts Fruit Desserts Pies
Time 2h
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 52 g, Cholesterol 25 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, Sodium 212 mg, Sugar 36 g, Fat 10 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHEDDAR-BISCUIT FRESH PEACH COBBLER
Here's a wonderful dessert for those fresh peaches that are now available. Frozen peaches could also be used. Recipe is from Taste of Home.
Provided by CookingONTheSide
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine the peaches, lemon juice and extract.
- Transfer to a greased 13-inch by 9-inch by 2-inch baking dish.
- Combine the sugar, cornstarch and salt; sprinkle over peaches.
- Dot with butter.
- Bake, uncovered, at 400 degrees for 15 minutes.
- Meanwhile, in bowl, combine biscuit mix and cheese.
- Combine milk and butter; stir into biscuit mixture just until blended.
- Drop by tablespoonfuls onto hot peach mixture.
- Bake 20-25 minutes longer or until biscuits are golden brown.
- Serve warm.
Nutrition Facts : Calories 393.8, Fat 13.1, SaturatedFat 6.7, Cholesterol 26.8, Sodium 533.6, Carbohydrate 65.2, Fiber 3.2, Sugar 48.2, Protein 7
CHEDDAR-BISCUIT PEACH COBBLER
Celebrate the last golden days of summer with fragrant peaches bubbling in sweet juices. Tender, savory biscuits top this luscious dessert. -Marie Oliphant Homer, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peaches, lemon juice and extract. Transfer to a greased 13x9-in. baking dish. Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter. , Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large bowl, combine biscuit mix and cheese. Combine milk and butter; stir into biscuit mixture just until blended. Drop by tablespoonfuls onto hot peach mixture. , Bake 20-25 minutes longer or until biscuits are golden brown. Serve warm.
Nutrition Facts : Calories 325 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 453mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 3g fiber), Protein 5g protein.
CHEDDAR-BISCUIT FRESH PEACH COBBLER
I don't like apple pie, but I sure love peach cobbler!!! I got this from a magazine and changed it a little. It's a fun twist on traditional peach cobbler.
Provided by Chef Kiddle
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the peaches, lemon juice, and vanilla extract in a large bowl. Mix well. Transfer mixture to a 9x13x2 inch baking dish that has been sprayed with nonstick cooking spray. Combine the sugar, cornstarch, and salt. Mix well and sprinkle on peaches mixture. Dot with the 3 tablespoons cold butter. Bake in 400 degree oven, uncovered, for 15 minutes.
- While the peach mixture is cooking, combine the biscuit mix and cheese in a bowl. Add milk and melted butter to biscuit mixture. Stir until blended.
- After peach mixture has cooked for 15 minutes, take out of oven and drop the biscuit mixture onto peach mixture by tablespoonfuls.
- Bake 20-25 minutes longer or until biscuits are golden brown.
- (*The original recipe said you can substitute 8 cups of frozen peaches for the fresh peaches, but I thought it was awful that way.).
Nutrition Facts : Calories 393.8, Fat 13.1, SaturatedFat 6.7, Cholesterol 26.8, Sodium 533.6, Carbohydrate 65.2, Fiber 3.2, Sugar 48.2, Protein 7
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- In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas.
- Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed.
- Preheat the oven to 450°. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 375°.
- Lightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop.
- Spread the peaches in the prepared baking dish and cover with foil. Set the dish on a rimmed baking sheet and bake for 20 minutes, until the peaches begin to release their juices.
- In a large bowl, combine all of the ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with dollops of whipped cream and serve.
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