Cinnamon Biscuit Peach Cobbler
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INGREDIENTS for Breading:
| 1½ |
cups all-purpose flour |
| 1 |
tbsp plus 1/3 cup packed brown sugar, divided |
| 2 |
tsp baking powder |
| ¼ |
tsp salt |
| ¼ |
tsp baking soda |
| 6 |
tbsp cold butter |
| ½ |
cup milk |
| 2 |
tbsp butter, melted |
| ¾ |
cup chopped walnuts |
| ¾ |
tsp ground cinnamon |
INGREDIENTS for Filling:
| 1 |
cup packed brown sugar |
| 2 |
tbsp cornstarch |
| ¾ |
tsp grated lemon peel |
| 1 |
cup water |
| 9 |
cups sliced peeled peaches |
DIRECTIONS:
| 1. | Combine flour, 1 tbsp brown sugar, baking powder, salt, and baking soda; cut in butter |
| |
until mixture resembles coarse crumbs. Stir in milk until blended. |
| 2. | Transfer to floured surface; knead 10-12 times. Pat into a 12" square. Brush with |
| melted butter. |
|
| 3. |
Combine walnuts, cinnamon, and remaining brown sugar; sprinkle over dough to |
| within ½ inch of edge. Roll up jelly-roll style. Seal dough, and set aside. |
|
| 4. |
In a large saucepan, combine brown sugar, cornstarch, and lemon peel; stir in water |
| until blended. Add peaches. Bring to a boil. |
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| 5. |
Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13"x9" |
| baking dish. |
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| 6. |
Cut biscuit dough into twelve 1inch slices; arrange biscuits over filling. Bake, uncovered, |
| at 400 degrees for 20-25 minutes until golden brown. |