Peach Cobbler with Biscuit Topping

Prep Time: 20 min
Cook Time: 21 min
Makes: 8 servings


6 cups peeled, sliced fresh peaches
OR 2 (16 oz.) packagesfrozen peach slices, thawed
1 cup sugar
2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
1/2 teaspoon ground cinnamon
2 tablespoons butter
1 2/3 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup sugar, plus 1 tbsp., divided
4 tablespoons butter, chilled
1/2 cup milk
1 tablespoon butter, melted


1.HEAT oven to 450°F.
1.COMBINE peach slices, sugar, flour and cinnamon in large saucepan. Heat over medium high heat 5 minutes, or until mixture is hot and sauce begins to thicken.
2.MELT butter in 9 x 9-inch or 11 x 7-inch baking pan. Pour peach mixture into melted butter. Set aside.
1.COMBINE flour and 1/4 cup sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk gradually, stirring in only enough to moisten flour and hold dough together.
2.TURN dough onto lightly floured surface. Fold in half; press lightly 2 or 3 times so that it can be rolled and will not stick. Roll out dough to about 1/4 inch thick; cut with 2-inch biscuit cutter. Press biscuits gently on top of peach mixture. Drizzle with melted butter; sprinkle with 1 tablespoon sugar.
3.BAKE 15 to 20 minutes, or until biscuits are golden brown. Serve warm; top with ice cream, if desired.

Nutritional Information Per Serving:

Serving Size (1/8 of recipe), Calories 360 (Calories from Fat 90), Total Fat 11g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 30mg, Sodium 390mg, Total Carbohydrate 65g (Dietary Fiber 2g, Sugars 43g), Protein 4g; Percent Daily Value*: Vitamin A 15%, Vitamin C 15%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.