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White Lily

Peach Cobbler with Biscuit Topping

PREP TIME:

20 min

COOK TIME:

21 min

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 thawed1/4 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

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 450°F.

  2.  
    FILLING

  3. 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.

  4. 2.
    MELT butter in 9 x 9-inch or 11 x 7-inch baking pan. Pour peach mixture into melted butter. Set aside.

  5.  
    TOPPING

  6. 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.

  7. 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.

  8. 3.
    BAKE 15 to 20 minutes, or until biscuits are golden brown. Serve warm; top with ice cream, if desired.