Recipe Butter Biscuit Peach Cobbler
Butter Biscuit Peach Cobbler
Ingredients
2 (29 ounce) cans peaches, ¾ cup white sugar, ½ cup brown sugar, ½ cup unsalted butter, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, 1 pinch salt, 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), 1 pinch ground cinnamon, 1 pinch white sugar, 1 pinch ground nutmeg, 1 pastry for a 9-inch pie crust
Instructions
Preheat the oven to 350 degrees F (175 degrees C). In a large pot over medium heat, combine peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt; stir until the sugars dissolve and the butter melts, about 5 minutes. Season refrigerated biscuits with a pinch each of cinnamon, sugar, and nutmeg, then roll them out on a floured surface and cut into small squares. Fold the biscuit pieces into the peach mixture and simmer on medium-low for 10 minutes until the liquid thickens. Transfer the mixture to a 9x13-inch baking dish, let it settle for a few minutes, and top with pie crust. Cover with foil and bake on a baking sheet for 45 to 60 minutes until the crust is golden. Allow to cool before serving.
Nutrition
Total Fat 21g 27%, Saturated Fat 9g 45%, Cholesterol 25mg 8%, Sodium 552mg 24%, Total Carbohydrate 73g 27%, Dietary Fiber 3g 12%, Total Sugars 46g, Protein 5g, Vitamin C 6mg 30%, Calcium 50mg 4%, Iron 2mg 12%, Potassium 313mg 7%
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Recipe Butter Biscuit Peach Cobbler.