Peach Cobbler with Biscuit Topping
PREP TIME: 20 min
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COOK TIME: 21 min
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YIELD: 8 servings |
INGREDIENTS:
| FILLING | TOPPING |
| 6 cups peeled, sliced fresh peaches | 1 2/3 cups White Lily® Enriched Bleached Self-Rising Flour |
| 2 (16 oz.) pkgs. OR frozen peach slices thawed | 1/4 cup sugar plus 1 tbsp., divided |
| 1 cup sugar | 4 tbsps. butter chilled |
| 2 tbsps. White Lily® Enriched Bleached Self-Rising Flour | 1/2 cup milk |
| 1/2 tsp. ground cinnamon | 1 tbsp. butter melted |
| 2 tbsps. butter |
- FILLING
- 6 cups peeled, sliced fresh peaches
- OR 2 (16 oz.) packages frozen peach slices, thawed
- 1 cup sugar
- 2 tablespoons White Lily® Enriched Bleached Self-Rising Flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
- TOPPING
- 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
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PREPARATION DIRECTIONS:
-
1.
HEAT oven to 450°F.
-
FILLING
-
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.
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TOPPING
-
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.
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3.
BAKE 15 to 20 minutes, or until biscuits are golden brown. Serve warm; top with ice cream, if desired.
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