Cinnamon Biscuit Peach Cobbler - cooking recipe

Ingredients
    1 1/2 cups all-purpose flour
    1 tablespoon brown sugar, divided
    1/3 cup brown sugar, divided
    2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    6 tablespoons cold butter
    1/2 cup milk
    2 tablespoons butter, melted
    3/4 cup chopped pecans
    3/4 teaspoon ground cinnamon
    Filling
    1 cup packed brown sugar
    2 tablespoons cornstarch
    3/4 teaspoon grated lemon peel
    1 cup water
    9 cups sliced peeled peaches
Preparation
    Combine flour, 1 tbsp brown sugar, baking powder, salt and baking soda; cut into butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surgace; knead 10-12 times. Pat into a 12 in square. Brush with melted butter. COmbine walnurs, cinnamon and remaining brown sugar; sprikle over dough to within 1/2 in of edge. Roll up jellyroll style. Seal dough; set aside.
    In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9 inch baking dish.
    Cut dough into twelve 1 inch slices; arrange buscuits over filling, Bake, uncovered, at 400 for 20-25 minutes or until golden brown.

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