Drop Biscuit Cobbler Food
BISCUIT COBBLER TOPPING
Make and share this Biscuit Cobbler Topping recipe from Food.com.
Provided by justcallmetoni
Categories Breads
Time 35m
Yield 1 9x13 cobbler
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2057.6, Fat 105.5, SaturatedFat 64, Cholesterol 478.4, Sodium 2416.2, Carbohydrate 241.1, Fiber 6.8, Sugar 38.9, Protein 38.5
DROP BISCUITS
Drop biscuits are heavenly, and considering how little work they are to put together, they're also a real kitchen miracle. A few pantry staples and a hot oven are all you need for crunchy golden biscuits with soft interiors. They are excellent on their own, but a bit of butter and jam doesn't hurt either. Once you've nailed the basic version, try stirring in some cracked black pepper and Parmigiano-Reggiano, finely chopped tender herbs or chocolate chips.
Provided by Samantha Seneviratne
Categories breakfast, brunch, quick breads
Time 30m
Yield 8 biscuits
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces.
- Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets. Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 180 milligrams, Sugar 2 grams, TransFat 1 gram
DROP BISCUIT CHERRY COBBLER RECIPE - (4.3/5)
Provided by stkappleto
Number Of Ingredients 11
Steps:
- Mix filling ingredients in a saucepan. Bring to a boil, and turn off. Make the topping by mixing the dry ingredients. Then work in shortening with a pastry blender or fork. Quickly mix milk in. Place filling mix in a greased baking dish. Drop topping into cherries with a spoon. Bake at 400 degrees F for about 30 minutes until the topping is browned. Great served with milk or ice cream.
BLUEBERRY DROP BISCUIT COBBLER
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream. From Epicurious.
Provided by Annacia
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F
- Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
- Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
- Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.
Nutrition Facts : Calories 523.9, Fat 19.7, SaturatedFat 11.9, Cholesterol 57.7, Sodium 247.8, Carbohydrate 86.3, Fiber 4.5, Sugar 54.6, Protein 4.9
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DROP-BISCUIT PEAR AND DRIED CHERRY COBBLER RECIPE
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3.9/5 (88)推定読み取り時間 1 分対象人数 8
- Preheat oven to 400°. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9” baking dish.
- Whisk flour, baking powder, salt, and ¾ cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in ⅓ cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 Tbsp. sugar.
- Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.
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カテゴリ Dessert合計時間 1 時間 20 分
- Prepare the Cobbler Filling: Preheat oven to 425°F. Toss together apples, brown sugar, and flour in a large bowl. Melt butter in a 12-inch cast-iron skillet over medium-high. Add apple mixture (skillet will be very full), and cook, stirring often, until apples are almost tender and syrup thickens, about 10 minutes.
- Remove apple mixture from heat; stir in Slow-Cooker Apple Butter, lemon zest, lemon juice, and salt. Bake in preheated oven 15 minutes, placing a baking sheet on oven rack directly below skillet to catch any drips.
- Prepare the Drop Biscuits: While the Cobbler Filling bakes, whisk together flour, baking powder, salt, and 3 tablespoons of the sugar in a large bowl. Using a pastry blender or fork, cut butter into flour mixture until texture resembles coarse meal with some pea-size pieces.
- Stir in milk with a fork just until mixture is evenly moistened. Remove Cobbler Filling from oven, and scoop dough into 8 (about ⅓ cup) mounds on top, spacing about 2 inches apart. Brush dough mounds with melted butter; sprinkle with remaining 1 tablespoon sugar. Return to oven; bake at 425°F until biscuits are golden brown and cobbler is bubbly, 18 to 20 minutes. Remove to a wire rack, and let stand 20 minutes. Serve warm.
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