Buttermilk-Biscuit Peach Cobbler

Name: Buttermilk-Biscuit Peach Cobbler
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters buttermilk; 0 teaspoons cinnamon; 1 teaspoons cinnamon; 2 Tbsps confectioners sugar; 3 Tbsps cornstarch; 473 milliliters all-purpose flour; 1 Tbsp turbinado sugar, preferably Sugar in the Raw or granulated sugar; 2 Tbsps granulated sugar; 3 Tbsps granulated sugar; 296 milliliters heavy cream; 2 Tbsps heavy cream; 59 milliliters light brown sugar; 10 peaches pitted and cut into 1/2-inch slices (4 3/4 pounds); 237 milliliters pecans; 1 teaspoons salt; 7 Tbsps cold unsalted butter, cut into 1/2-inch dice; 1 teaspoon pure vanilla extract

Need a vegetarian dessert? Buttermilk-Biscuit Peach Cobbler could be a great recipe to try. One serving contains 600 calories, 8g of protein, and 36g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. 1 person found this recipe to be delicious and satisfying. A mixture of baking powder, pecans, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Make the biscuits: In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together.

Ingredients you will need

Granulated Sugar

Baking Soda

Buttermilk

Biscuits

Butter

Dough

All Purpose Flour

Peas

Salt

Equipment you will use

Blender

Bowl

Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed.

Ingredients you will need

Biscuits

Dough

Transfer the biscuits to a parchment paperlined baking sheet.

Ingredients you will need

Biscuits

Equipment you will use

Baking Sheet

Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes.

Ingredients you will need

Turbinado Sugar

Biscuits

Cream

Preheat the oven to 45

Equipment you will use

Oven

Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 37

Ingredients you will need

Biscuits

Equipment you will use

Oven

Make the cobbler: Lightly butter an 8 1/2-by-11-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon and vanilla. Fold in the pecans.

Ingredients you will need

Granulated Sugar

Brown Sugar

Corn Starch

Cinnamon

Peach

Vanilla

Pecans

Spread

Toast

Equipment you will use

Bowl

Oven

Spread the peaches in the prepared baking dish and cover with foil. Set the dish on a rimmed baking sheet and bake for 20 minutes, until the peaches begin to release their juices.

Ingredients you will need

Peach

Spread

Equipment you will use

Baking Sheet

Baking Pan

Oven

Aluminum Foil

Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling. Arrange the biscuits over the fruit.

Ingredients you will need

Biscuits

Peach

Fruit

Equipment you will use

Oven

Aluminum Foil

Bake the cobbler for 5 minutes longer.

Equipment you will use

Oven

Transfer to a rack to cool slightly.

Meanwhile, make the whipped cream: In a large bowl, combine all of the ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with dollops of whipped cream and serve.

Ingredients you will need

Whipped Cream

Cream

Equipment you will use

Hand Mixer

Bowl

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 177milliliters

buttermilk 0teaspoons

cinnamon 1teaspoons

cinnamon 2Tbsps

confectioners' sugar 3Tbsps

cornstarch 473milliliters

all-purpose flour 1Tbsp

turbinado sugar, preferably Sugar in the Raw or granulated sugar 2Tbsps

granulated sugar 3Tbsps

granulated sugar 296milliliters

heavy cream 2Tbsps

heavy cream 59milliliters

light brown sugar 10

peaches pitted and cut into 1/2-inch slices (4 3/4 pounds)237milliliters

pecans 1teaspoons

salt 7Tbsps

cold unsalted butter, cut into 1/2-inch dice 1teaspoon

pure vanilla extract

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Fess Parker Santa Barbara Riesling with a 4 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.