But top the peaches with biscuit dough and call it peach cobbler? I've never been a big fan. The biscuits are too pasty, too bland.
Then I ate peach cobbler that my daughter-in-law Tiffani made. Using the peaches from their Very Own Peach Tree. So you know the peach part was delicious. Happily, I liked the biscuit part, too! There was more texture and more taste. What was different? Whole wheat flour.
Today I made peach cobbler using Tiffani's recipe for the biscuit dough.When I compared her recipe to the one I've used in the past, I saw that hers uses more butter and more sugar. I'm sure that further enhances taste and texture.
I like the touch of cinnamon-sugar sprinkled on top.
I could have used more peaches, but it's difficult to keep peaches this good around!
This peach cobbler called for its equal in ice cream: Gannon's vanilla!
Peach Cobbler (from Tiffani Downing, based on Joy of Cooking, 75th Anniversary Edition)
Preheat oven to 450 degrees.
Blanch and peel about 8-12 peaches. Slice them into a baking dish, 9"x13".
Top with Cobbler Biscuit Dough:
1 3/4 C white whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
2 to 4 Tbsp. sugar, to taste [I used 3 Tbsp.]
Using a pastry blender or two knives, cut in 4 to 6 Tbsp. butter until the size of small peas. [I used 5 Tbsp.]
Make a well in the center. Add all at once:
3/4 C milkStir just until the dough comes away from the sides of the bowl.
After dropping this on top of the peaches, sprinkle it with cinnamon/sugar mixture.
Bake until golden brown and cooked through, 15 to 30 minutes.
Serve warm with ice cream or whipped cream.