I'm really proud because I never knew how to make biscuits, but I finally learned a good recipe for them from an old cookbook; I made a few modifications to suit my preferences after making this so many times. Now they're so FLUFFY and thick on top of the cobbler, and I love them!!
by BushyEyes
12 Comments
**Recipe here originally: [Peach Biscuit Cobbler](https://www.triedandtruerecipe.com/peach-biscuit-cobbler/)**
**Ingredients**
– 2 pounds fresh peaches, pitted and small-diced; peeled if desired
– ½ cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice, from 1 small lemon
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour, plus more for dusting
– 2 tablespoons powdered sugar
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 8 tablespoons butter, chilled and small-diced
– 6 tablespoons evaporated milk
– Shortening, for greasing
**Prepare the peaches**
– Grease a 10-inch pie dish with shortening. Set aside.
– Place the diced peaches in a wide pot. Add ½ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Turn the heat to medium and stir to combine.
– Once the liquid in the pot begins to bubble, reduce the heat to low. Simmer for 10 minutes.
– Pour the peaches and all of the juice from the pot into the prepared pie dish and smooth into an even layer.
– Transfer to the refrigerator for 30 minutes to 1 hour or until the peaches have cooled completely.
**Make the biscuits**
– Once the peaches have cooled, start the biscuits. Preheat the oven to 450ºF.
– Gather 1 cup of flour, 2 tablespoons powdered sugar, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and ¼ teaspoon salt in a large mixing bowl. Mix to combine.
– Add the cubed butter and use a pastry cutter to blend into a coarse meal.
– Add 6 tablespoons evaporated milk and mix with a fork until a loose dough forms. Use your hands to quickly form it into a ball.
– Dust your work surface with flour and turn the dough out onto the floured surface. Use your palm to press it into an oval disc. (Lightly coat both sides with flour before rolling out.)
– Use a floured rolling pin to roll the dough to ½-inch thickness. Use a round cookie cutter (I used a 2½-inch cutter) to cut discs.
– Roll the excess dough into another sheet and cut remaining biscuits until no dough remains (should yield 14–16 biscuits).
**Assemble the cobbler**
– Remove the pie dish from the refrigerator. Arrange the biscuits on top, avoiding overlap if possible (a little overlap is fine).
– Transfer the dish to the preheated oven. Bake for 15 to 20 minutes or until the biscuits are golden brown on top.
– Let the cobbler cool for 15 to 30 minutes before serving.
**To serve**
– Divide the cobbler between dessert plates and serve with whipped cream or vanilla ice cream. Enjoy!
I’ll happily take a scoop for $500 Alex 🤤
Looks scrumptious! Thank you for sharing your recipe. I made a peach, blueberry and candied ginger cobbler this week too.
This looks so good! I also have the rectangle version of that same dish
This reminds me that I need to make a baked peach dish before the season is over! Yours looks so scrumptious!
personally would bake more for a darker looking syrup and possibly firmer biscuits but the photos look great
Scrumptious! Cobbler Achievement unlocked!
Looks amazing!
Mmmmm don’t stop!
Nice. We’ll be right over.
I think my husband would love this – thanks for sharing and thank you for including the biscuit recipe. I always like to try and make as much from scratch as i can (for no other reason than the xp).
I need to find some good peaches this looks insane well done OP