EASY PEACH COBBLER RECIPE WITH BISCUIT TOP
Spiced juicy peaches topped with a sweet biscuit topping. Peaches are the star here. The topping will not cover all the peaches. Instead it floats on top, between the peaches and their thickened juices. (If you prefer the top to be completely covered, simply double the topping recipe below). We do take the time to peel the peaches for this - we prefer it this way. If you're short on time, skip it. The cobbler will still taste great.
Provided by Adam and Joanne Gallagher
Time 1h30m
Yield Makes approximately 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
- Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
- Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
- Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
- Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 261, Protein 4 g, Carbohydrate 54 g, Fiber 4 g, Sugar 36 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 283 mg
CINNAMONY PEACH BISCUITS
Make and share this Cinnamony Peach Biscuits recipe from Food.com.
Provided by Babs7
Categories Breads
Time 30m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400.
- Sift together the flour, salt, baking powder, and cinnamon.
- Add the butter and rub it in until the mixture resembles fine bread crumbs.
- Mix in the sugar and peaches gently to avoid crushing the fruit.
- Add the milk gradually, stirring until you have a soft dough.
- Knead gently on a floured surface for about 2 minutes, then roll out until 3/4 inch thick.
- Use a biscuit cutter or a jar lid to cut approximately 2 1/2 inch rounds.
- Place on greased baking sheet.
- Combine brown sugar and cinnamon for topping.
- Brush tops of biscuit with milk and sprinkle cinnamon brown sugar mix on top.
- Bake at 400 for 15-20 minutes until golden brown.
- Cool, split and serve with butter, fruit, or whipped cream.
Nutrition Facts : Calories 184.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 15, Sodium 252.3, Carbohydrate 31.2, Fiber 0.9, Sugar 14.2, Protein 2.7
SOUTHERN PEACH SHORTCAKE
My mom was a great Southern scratch cook. She believed a shortcake was basically a lightly sweetened biscuit, made to hold up mounds of beautiful, fresh fruit. I have tried to recreate her recipe, and I think this recipe is pretty close! Mom's shortcake was best when made about an hour before serving, to allow all those juices to soak into the shortcake. It's best when eaten fresh, in one sitting, but if you happen to have any leftovers, you can store them in the refrigerator. Garnish with sweetened whipped cream if desired.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch cast iron skillet and set aside. Reserve remaining butter.
- Combine flour, 2 tablespoons sugar, baking powder, salt, and cinnamon in a bowl. Cut in 1/2 cup cold butter with a pastry knife until the mixture resembles coarse meal. Pour in milk and stir just until the dough starts to come together.
- Turn dough out onto a lightly floured surface and shape into a ball. Divide ball in half and lightly knead each half. Gently roll each half into a 9-inch circle.
- Place 1 dough circle into the prepared skillet, and dot with reserved butter. Place second dough circle on top of the butter pieces, and place the skillet in the center of the preheated oven.
- Bake in the preheated oven until top is lightly browned, 22 to 25 minutes.
- While the shortcake is baking, prepare peaches. Slice 1 peach, toss with 1 teaspoon lemon juice, and set aside. Chop the remaining peaches, yielding about 4 cups, and toss with remaining lemon juice.
- Turn shortcake out onto a rack to slightly cool, about 5 minutes. Slice in half crosswise, using the edge of the second layer as a guide. Place bottom half on a serving plate, cut side up.
- Sprinkle 1/4 cup white sugar on a plate and lightly mash 2 cups of peaches into the sugar. Spread out mashed peaches and sugar over the shortcake layer on the serving plate. Cover mashed peaches with the second shortcake layer, cut side up.
- Toss remaining chopped peaches with remaining sugar and distribute on top of the second layer. Toss peach slices in any remaining juice, and place in a decorative pattern on top of the shortcake.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 47 g, Cholesterol 39.8 mg, Fat 15.1 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.4 g, Sodium 286.1 mg, Sugar 22.7 g
CINNAMON-PEACH COBBLER
From Betty's Soul Food Collection... It's sweet rewards when you present this quick and easy Cinnamon Peach Cobbler-with a no-fuss drop biscuit topping and yummy summer flavor-no matter what season it is.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. In 4-quart saucepan, heat 1/4 cup butter, 1/2 cup sugar and the cornstarch over medium heat 1 minute, stirring constantly, until butter is melted. Stir in 2 teaspoons cinnamon, the nutmeg, vanilla, lemon extract and peaches with reserved syrup. Heat to boiling; boil 1 minute, stirring occasionally. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
- In medium bowl, stir Bisquick mix, 2 tablespoons of the sugar, 1/4 teaspoon cinnamon, the milk and 1 tablespoon melted butter until soft dough forms. Drop dough by heaping tablespoonfuls over hot peach mixture. Sprinkle with remaining 1 tablespoon sugar.
- Bake 20 to 25 minutes or until peach mixture is bubbly around edges and topping is golden brown. Serve warm.
Nutrition Facts : Calories 250, Carbohydrate 44 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 28 g, TransFat 0 g
CINNAMON BISCUIT PEACH COBBLER
As a high school English teacher, I don't always have time to make the gourmet meals I would like. This recipe is a quick, simple treat that I made once and now have to bring to every gathering! If short on time, substitute refrigerated biscuits and sprinkle with the walnut and cinnamon mixture. -Fawna Eastman, Lewistown, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended. , Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter. , Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside., For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon zest. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9-in. baking dish., Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.
Nutrition Facts : Calories 329 calories, Fat 13g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 210mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 5g protein.
EASY CAST-IRON PEACH BISCUIT ROLLS
I used to love going to the local coffee shop and enjoying fresh peach cinnamon rolls, but being a busy mom of three, I don't have the time anymore. To re-create it at home, I developed this no-yeast recipe that's quick and easy! -Heather Karow, Burnett, Wisconsin
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet., For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges., Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down., Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHES 'N CREAM SHORTCAKE
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g
PEACH BISCUITS
This is a wonderful summer treat from the south. These biscuits are slightly sweet, making them a wonderful dessert or breakfast treat. However they pair nicely with just about any meal. If you find yourself with a few ripe peaches, this is an easy and delicious way to use them.
Provided by SaffronMeSilly
Categories Breads
Time 37m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Peel peaches, pit them, and dice them into 1/4" pieces.
- In a small sauce pan combine peaches, orange liquor, water, sugar, vanilla, and 2 tsp flour. Bring to a boil and continue stirring until mixture is thickened.
- Sift 3 cups flour, baking soda, and salt into mixing bowl.
- Cut in butter, and mix for about 1 minute.
- While mixer is still going, slowly add milk and then peaches. Continue to mix until thoroughly combined.
- Spray muffin tins with with cooking spray, and fill each 2/3 full with biscuit mix.
- Bake for 17 minutes or until golden brown. (sometimes biscuits will be a little doughy due to the moister in the peaches).
Nutrition Facts : Calories 364.7, Fat 11.4, SaturatedFat 6.8, Cholesterol 28.5, Sodium 1095.7, Carbohydrate 57.8, Fiber 2.9, Sugar 8.9, Protein 7.6
CINNAMON PEACH COBBLER
Prepared biscuit mix makes this comforting cobbler a quick favorite. "My husband loves the warm peaches, cinnamony sauce and golden crumb topping," mentions Victoria Lowe from Lititz, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish. , In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended. , Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly.
Nutrition Facts : Calories 197 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 200mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
CINNAMON PEACHES WITH SUGAR BISCUITS AND WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place biscuits on a cookie sheet and sprinkle with 2 tablespoons sugar. Bake at 425 degrees F for 10 minutes or until golden at edges.
- Heat peaches seasoned with cinnamon and nutmeg over low heat in a small saucepan.
- Beat cream and remaining 2 tablespoons sugar with hand mixer until soft peaks form.
- Split warm biscuits and fill with spoonfuls of warm peaches. Top with sugared biscuit top and serve with lots of fresh whipped cream.
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
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