Georgia Peach Cobbler Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) (FILLING) | |
| Cornstarch | 3 Tablespoon (FILLING) | |
| Lemon juice | 1 Tablespoon (FILLING) | |
| Peaches | 3 Pound, peeled (FILLING) | |
| BISCUITS | ||
| All purpose flour | 1 1/2 Cup (16 tbs) (FILLING) | |
| 1/4 cup plus 1 teaspoon sugar | ||
| Baking powder | 1 1/2 Teaspoon (FILLING) | |
| Baking soda | 1/2 Teaspoon (FILLING) | |
| Salt | 1/4 Teaspoon (FILLING) | |
| Ground cinnamon | 1/4 Teaspoon (FILLING) | |
| Ground nutmeg | 1/8 Teaspoon (FILLING) | |
| Butter/Margarine | 4 Tablespoon, cut into pieces (FILLING) | |
| 3/4 cup plus 1 tablespoon heavy or whipping cream | ||
Directions
1. Prepare filling: In 3-quart saucepan, combine sugar and cornstarch. Stir in lemon juice and peaches. Heat to boiling over medium-high heat, stirring. Remove from heat and keep warm.
2. Meanwhile, preheat oven to 400°F. Prepare biscuits: In large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Add 3/4 cup cream, stirring just until mixture forms soft dough that leaves side of the bowl.
3. On lightly floured surface, knead dough 6 to 8 times. With floured rolling pin, roll dough into 1/2-inch-thick rectangle. Cut dough lengthwise in half, then cut crosswise into fourths to make 8 biscuits. With pastry brush, brush with remaining 1 tablespoon cream and sprinkle with remaining 1 teaspoon sugar.
4. Reheat filling until hot. Spoon into 11" by 7" baking dish or shallow 2-quart casserole. Arrange biscuits on top of filling. Place baking dish on foil-lined cookie sheet to catch any overflow during baking. Bake until biscuits are lightly browned and filling is bubbling, 20 to 25 minutes. Cool on wire rack 30 minutes. Serve warm.
2. Meanwhile, preheat oven to 400°F. Prepare biscuits: In large bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Add 3/4 cup cream, stirring just until mixture forms soft dough that leaves side of the bowl.
3. On lightly floured surface, knead dough 6 to 8 times. With floured rolling pin, roll dough into 1/2-inch-thick rectangle. Cut dough lengthwise in half, then cut crosswise into fourths to make 8 biscuits. With pastry brush, brush with remaining 1 tablespoon cream and sprinkle with remaining 1 teaspoon sugar.
4. Reheat filling until hot. Spoon into 11" by 7" baking dish or shallow 2-quart casserole. Arrange biscuits on top of filling. Place baking dish on foil-lined cookie sheet to catch any overflow during baking. Bake until biscuits are lightly browned and filling is bubbling, 20 to 25 minutes. Cool on wire rack 30 minutes. Serve warm.
Chef
