Butter Biscuit Peach Cobbler recipe
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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
Nutrition Info
- 494.7 caloriescarbohydrate: 73.4 gcholesterol: 24.9 mgfat: 21.4 gfiber: 3.3 gprotein: 5.3 gsaturatedFat: 9 gservingSize: -sodium: 552.1 mgsugar: 45.9 gtransFat: : -unsaturatedFat: : -
Directions Butter Biscuit Peach Cobbler
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat, cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares, stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes, cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.