PEACH COBBLER WITH BISCUIT TOPPING

My favorite! Peaches are the hallmark of summer for me, and with simple buttermilk biscuits, this combination can’t be beat.  This is the simplest version of a cobbler, so feel free to add cinnamon, or rosewater, or brown butter, or bourbon, or whatever you like to the peaches to make them sing for you. The trick is in using perfectly ripe peaches, and then letting the biscuits be a little shorter than usual, so that you don’t get any soggy biscuit bottoms. You are legally bound to serve this with ice cream by the way, cobbler not ala mode is just a missed opportunity.

PEACH COBBLER // The Kitchy Kitchen

PEACH COBBLER // The Kitchy Kitchen

HOW TO MAKE FRUIT COBBLER:

INGREDIENTS

For 2 in a 12 ounce ramekin

Just scale the recipe up or down for a larger or smaller serving size.

2 cups peeled and sliced peaches

2 tablespoons white sugar

2 tablespoons brown sugar

1 tablespoon lemon juice

1 tablespoon flour

1 teaspoon vanilla extract -or- bourbon -or- rosewater (optional)

1 teaspoon cornstarch (optional)

1/2 recipe three Ingredient Biscuits, unbaked (recipe below)

DIRECTIONS

Preheat oven to 450F

In a bowl, combine the peaches, sugars, lemon juice, flour, vanilla extract, and if the peaches are super juicy, cornstarch too. Pour the peach mixture into a clean ramekin and top with unbaked biscuits until covered (you might have a biscuit or two left over). Glaze the biscuits with buttermilk and bake in the lower third of the oven for 20 minutes, or until the biscuits are golden brown and completely cooked through. Serve warm with ice cream. Enjoy!

INGREDIENTS (THREE INGREDIENT BISCUITS)

The key to fluffy, light biscuits is ice cold ingredients, so make sure your butter and buttermilk are thoroughly chilled, and that you’re working lightly and quickly.  If you need to pause the process, pop the ingredients in the fridge to keep them cold.

4 ounces cold butter, chopped into small, 1/2 inch cubes

2 1/4 cups self-rising soft-wheat flour, sifted, plus more for the counter

1 cup buttermilk, plus more for glazing biscuits

DIRECTIONS

Scatter the butter over the flour in a large bowl. Cut the butter into flour with a pastry blender (or using your finger tips) until crumbly and mixture resembles small peas. Add the buttermilk, stirring just until dry ingredients are moistened and coming together into a ball of dough.

Turn the dough out onto a lightly floured surface; knead 3 or 4 times to form it into a ball. With floured hands, press the dough into a 3/4-inch-thick rectangle and fold dough over onto itself in 3 sections, like you would a letter.  Pat down the dough to 3/4-inch-thick, and repeat this entire process 2 more times. This is creating the fluffy layers that will puff and add lift as the biscuits bake.

Press the dough to a scant 1/2 inch thick (so about half as thin as when you bake regular biscuits) , and cut with a 2-inch round cookie cutter, or with a juice glass dipped in flour.  Use on cobbler immediately.

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