Cheddar-Biscuit Peach Cobbler
Cheddar-Biscuit Peach Cobbler is a lacto ovo vegetarian dessert. One serving contains 305 calories, 6g of protein, and 8g of fat. This recipe serves 12. If you have cornstarch, salt, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. This recipe is typical of Southern cuisine. Users who liked this recipe also liked Peach Cobbler with White Cheddar Biscuit Topping, Cinnamon Biscuit Peach Cobbler, and Buttermilk-Biscuit Peach Cobbler.
Instructions
In a large bowl, combine the peaches, lemon juice and extract.
Transfer to a greased 13-in. x 9-in. baking dish.
Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter.
Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large 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.
Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel
Cobbler can be paired with Cream Sherry, Sparkling Wine, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "