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About the Recipe
This peach cobbler is picture-perfect every time it comes out of the oven. Its sweet, cinnamon-infused peach filling bubbles beneath a layer of buttery drop biscuit dough, baked to golden perfection. Make sure to serve this delicious dessert with a generous scoop of butter pecan ice cream!
Ingredients
FOR THE DROP BISCUIT TOPPING
1 pouch of Foster’s Pancake & Belgian Waffle Mix
4 level teaspoons of all-purpose flour
1/3 cup light brown sugar (1.9 oz)
6 Tablespoons of ice-cold butter, grated
2/3 cups + 2 tsp. buttermilk or a buttermilk substitute
1 egg yolk only + 2 tsp. milk, whisked thoroughly
Cinnamon-sugar & coarse sanding sugar
FOR THE PEACH FILLING
2-16 oz. packages of frozen peaches (32 oz. total)
1 teaspoon vanilla extract
1/2 cup granulated sugar (3.6 oz.)
1/4 cup light brown sugar (1.9 oz.)
1-1/2 Tbsp. cornstarch
3/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
Preparation
1. Preheat oven to 350°F; Lightly grease a 9x13 baking dish; Set aside.
2. Prepare the drop biscuit dough, by emptying the contents of the pouch into a large bowl; whisk in 4 teaspoons of all-purpose flour & brown sugar. Grate cold butter into the flour mixture then use a spatula to toss the ingredients together to coat the butter with the flour mixture. Gradually pour in the buttermilk, stirring as you go. The mixture will be sticky. Refrigerate contents while peach filling is being made.
3. For the peach filling, empty frozen peaches into a large microwaveable bowl. Defrost peaches for one minute and then cut into 1” bite-sized chunks. Add vanilla extract & stir thoroughly. In a smaller bowl mix remaining ingredients together then pour over the peaches. Stir peach mixture so it looks homogeneous. Pour contents into the prepared 9X13 baking dish.
4. Pull the drop biscuit dough out of the refrigerator & spoon over the peach filling in generous dollops, ensuring even coverage. Create a rustic top, leaving some gaps for the filling to peek through.
5. Finally, brush a thin layer of egg yolk & milk glaze over the top of the dough, then sprinkle with cinnamon-sugar & coarse sanding sugar for added sweetness & texture. Bake for 30 minutes, then cover with aluminum foil & continue baking for an additional 10 - 12 minutes. Remove dessert from the oven and uncover to cool for 10-minutes. Serve warm.
RECIPE AUTHOR: Down Home Bakery, LLC.