Buttermilk-Biscuit Peach Cobbler

Buttermilk-Biscuit Peach Cobbler
Photo by John Kernick

Ingredients

  • 1 cup(s) pecans
  • 0.5 teaspoon(s) salt
  • 2 tablespoon(s) heavy cream
  • 3 tablespoon(s) granulated sugar
  • 7 tablespoon(s) cold unsalted butter
  • 10 peaches d cut into 1/2-inch slices
  • 1 teaspoon(s) pure vanilla extract
  • + 13 more ingredients
    • 1 tablespoon(s) turbinado sugar
    • 0.25 teaspoon(s) cinnamon
    • 2 teaspoon(s) baking powder
    • 1.25 cup(s) heavy cream
    • 2 tablespoon(s) granulated sugar
    • 3 tablespoon(s) cornstarch
    • 0.5 teaspoon(s) baking soda
    • 0.25 cup(s) light brown sugar
    • 0.75 cup(s) buttermilk
    • 2 tablespoon(s) confectioners’ sugar
    • 1 teaspoon(s) pure vanilla extract
    • 2 cup(s) all-purpose flour
    • 0.5 teaspoon(s) cinnamon

Make the biscuits: In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together. Transfer the dough to a lightly floured...

View full recipe at Food & Wine

Comments

Variations on Buttermilk-Biscuit Peach Cobbler

  • Buttermilk-Biscuit Peach Cobbler
    • 7 tablespoons cold unsalted butter, cut into 1/2-inch dice
    • 1 cup pecans
    • 2 tablespoons granulated sugar
    • 1/4 cup light brown sugar
    • +15 other ingredients


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