Pinwheel Peach Cobbler Recipe
Ingredients
1/2 cup packaged biscuit mix
2 tablespoons finely chopped pecans
1 tablespoon sugar
2 tablespoons milk
1 teaspoon cooking oil
1 tablespoon strawberry preserves
1 16 ounce can peach slices
1/4 cup sugar
2 teaspoons cornstarch
2 teaspoons lemon juice
1 tablespoon butter or margarine
Directions
Combine biscuit mix, pecans, and 1 tablespoon sugar; add milk and oil.
Mix well.
On well floured surface pat dough to a 6x4 inch rectangle; spread with preserves.
Roll up from short side; cut into 4 slices.
Drain peaches, reserving syrup; add water to make 1 cup.
In saucepan combine 1/4 cup sugar, cornstarch, and dash salt; stir in syrup and lemon juice.
Cook and stir till bubbly.
Add butter and peaches; heat through.
Spoon into four 1 cup baking dishes.
Place biscuit atop each.
Bake at 425° for 15 minutes.
Mix well.
On well floured surface pat dough to a 6x4 inch rectangle; spread with preserves.
Roll up from short side; cut into 4 slices.
Drain peaches, reserving syrup; add water to make 1 cup.
In saucepan combine 1/4 cup sugar, cornstarch, and dash salt; stir in syrup and lemon juice.
Cook and stir till bubbly.
Add butter and peaches; heat through.
Spoon into four 1 cup baking dishes.
Place biscuit atop each.
Bake at 425° for 15 minutes.
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