Cheddar Biscuit Peach Cobbler 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.

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

PEACH COBBLER WITH CHEDDAR BISCUITS

Steps:

• Preheat the oven to 400 degree F.
• Place the peaches in a greased baking pan.
• Mix the sugar, cornstarch and salt, then sprinkle over the peaches.
• Sprinkle the lemon juice, almond extract over the peach mixture.
• Place the baking pan in the preheated oven and bake for 15 minutes.
• Meanwhile, make the biscuits by combining all of the biscuit ingredients and stirring well.
• Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done.
• Serve warm with whipped topping or ice cream.

PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.
• Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.
• Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.
• Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

CHEDDAR-BISCUIT FRESH PEACH COBBLER

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.).

CHEDDAR-BISCUIT FRESH PEACH COBBLER

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.

CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 450°F.
• Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

CLASSIC BISQUICK™ PEACH COBBLER

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.