Peach Praline Cobbler Recipe
Ingredients
| Frozen peaches | 8 Cup (16 tbs), peeled | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Packed brown sugar | 3/4 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs), melted | |
| Pecans | 1 1/2 Cup (16 tbs), chopped | |
| Rising flour | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Teaspoon | |
| Shortening | 1/2 Cup (16 tbs) | |
| Buttermilk | 3/4 Cup (16 tbs) |
Directions
1 In a kettle combine the peaches, the 1 cup granulated sugar, the water, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3-quart rectangular baking dish.
2 Meanwhile, for filling, stir together the brown sugar and melted margarine or butter. Add pecans; toss to coat. Set aside.
3 For biscuit dough, in a large mixing bowl stir together the self-rising flour and the 2 teaspoons granulated sugar. Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add buttermilk all at once. Using a fork, stir until the dough clings together.
4 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with the filling. Roll up, jelly-roll style, starting from a long side. Cut into twelve 1-inch-thick slices. Place biscuit slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until biscuits are golden brown.
2 Meanwhile, for filling, stir together the brown sugar and melted margarine or butter. Add pecans; toss to coat. Set aside.
3 For biscuit dough, in a large mixing bowl stir together the self-rising flour and the 2 teaspoons granulated sugar. Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add buttermilk all at once. Using a fork, stir until the dough clings together.
4 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with the filling. Roll up, jelly-roll style, starting from a long side. Cut into twelve 1-inch-thick slices. Place biscuit slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until biscuits are golden brown.
Chef
