Easy Biscuit Crust Peach Cobbler Food

EASY PEACH COBBLER RECIPE WITH BISCUIT TOP

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.

EASY BISCUIT CRUST PEACH COBBLER

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F. Drain the peaches, reserving the liquid.
• Combine the sugar and cornstarch in a saucepan. Stir in the reserved peach liquid and bring it to a boil over medium heat. Boil the syrup for about one minute, stirring constantly. Remove the pan from the heat.
• Stir in the lemon juice and add the peaches. Set it aside to cool while you prepare the biscuit dough.
• Mix the flour, salt, and baking powder in a bowl.
• Cut in the shortening with a pastry blender or two knives.
• Add the milk gradually to make a soft dough.
• Turn it out onto a floured surface and roll the dough to fit the baking dish you are using to bake the cobbler.
• Spoon the peach mixture into a buttered baking dish, dotting the top with the pieces of butter. Sprinkle it with cinnamon sugar.
• Arrange the dough on top of the peach filling and crimp the edges.
• Bake the cobbler for 16 to 20 minutes, or until the top turns golden. Cool for 15 to 20 minutes before serving.

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.

CRUNCHY CRUST PEACH COBBLER

Steps:

• Combine peaches (drained), cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
• For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
• Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.

FRESH PEACH COBBLER WITH PRALINE BISCUITS

Steps:

• Combine first 4 ingredients in a Dutch oven; add peaches.
• Bring to a boil, and cook 1 minute, stirring often.
• Remove from heat.
• Pour into a lightly greased 13x9x2-inch baking dish; set aside.
• Combine butter, brown sugar, and pecans; set aside.
• Combine flour and 2 teaspoons.
• sugar; cut in shortening with a pastry blender until mixture is crumbly.
• Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a floured surface, and knead 3 or 4 times.
• Roll dough to a 12x8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border.
• Starting with long side, roll up jellyroll fashion.
• Cut roll into 1/2-inch slices; arrange slices over peach mixture.
• Bake at 400* for 25 to 30 minutes or until lightly browned.
• Yield: 12 servings.