Peach Cobbler With Cheddar Biscuits Recipes

EASY PEACH COBBLER RECIPE WITH BISCUIT TOP

Steps:

• Heat oven to 350 degrees F. Lightly butter or oil a 9-inch square baking dish (or 2-quart dish).
• Toss sliced peaches with berries (optional), lemon juice, sugar, 2 tablespoons of flour, cinnamon, nutmeg, and the salt. Pour into baking dish. Bake for 10 minutes.
• Whisk flour, 2 tablespoons of sugar, baking powder and the salt together. Using a pastry blender or your fingers, cut butter into the flour until crumbly. Pour in milk. Stir with a fork until a soft dough forms. Dot tablespoon-sized dollops of biscuit dough over pre-baked peaches, leaving some space between each dollop. (As the cobbler bakes, the topping will spread out a little).
• Combine the remaining tablespoon of sugar and cinnamon for topping. Sprinkle over biscuit dollops.
• Bake the cobbler 40 to 50 minutes or until juices are bubbling and topping is golden brown. Cool 10 to 15 minutes before serving.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

OLD FASHIONED PEACH COBBLER WITH BISCUIT TOPPING

Steps:

• Preheat the oven to 400˚F.
• To make the peach filling, put peach slices in a 10-inch cast iron skillet or 2.5 qt baking pan. Add the sugars, spices, cornstarch, and salt; toss well and set aside.
• To make the biscuit topping, whisk together flour, 1/4 cup sugar, baking powder, and salt in a mixing bowl. Cut in the butter pieces until the flour turns into coarse crumb. Whisk egg and milk together in a small mixing bowl and add to the flour mixture. Using a fork, stir the mixture until just combined.
• Using a spoon, drop mounds of biscuit topping on the peach filling. Sprinkle the remaining 2 tablespoon of sugar on top of biscuit topping. Bake the cobbler in the preheated oven for 30-40 minutes until the biscuit top is golden brown. Serve warm with vanilla ice cream.

PEACH COBBLER WITH CHEDDAR BISCUITS

Steps:

• Preheat the oven to 400 degree F.
• Place the peaches in a greased baking pan.
• Mix the sugar, cornstarch and salt, then sprinkle over the peaches.
• Sprinkle the lemon juice, almond extract over the peach mixture.
• Place the baking pan in the preheated oven and bake for 15 minutes.
• Meanwhile, make the biscuits by combining all of the biscuit ingredients and stirring well.
• Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done.
• Serve warm with whipped topping or ice cream.

CHEDDAR-BISCUIT FRESH PEACH COBBLER

Steps:

• In large bowl, combine the peaches, lemon juice and extract.
• Transfer to a greased 13-inch by 9-inch by 2-inch baking dish.
• Combine the sugar, cornstarch and salt; sprinkle over peaches.
• Dot with butter.
• Bake, uncovered, at 400 degrees for 15 minutes.
• Meanwhile, in bowl, combine biscuit mix and cheese.
• Combine milk and butter; stir into biscuit mixture just until blended.
• Drop by tablespoonfuls onto hot peach mixture.
• Bake 20-25 minutes longer or until biscuits are golden brown.
• Serve warm.

CHEDDAR-BISCUIT FRESH PEACH COBBLER

Steps:

• Combine the peaches, lemon juice, and vanilla extract in a large bowl. Mix well. Transfer mixture to a 9x13x2 inch baking dish that has been sprayed with nonstick cooking spray. Combine the sugar, cornstarch, and salt. Mix well and sprinkle on peaches mixture. Dot with the 3 tablespoons cold butter. Bake in 400 degree oven, uncovered, for 15 minutes.
• While the peach mixture is cooking, combine the biscuit mix and cheese in a bowl. Add milk and melted butter to biscuit mixture. Stir until blended.
• After peach mixture has cooked for 15 minutes, take out of oven and drop the biscuit mixture onto peach mixture by tablespoonfuls.
• Bake 20-25 minutes longer or until biscuits are golden brown.
• (*The original recipe said you can substitute 8 cups of frozen peaches for the fresh peaches, but I thought it was awful that way.).