- 2 (29 ounce) cans peaches
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 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
- 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.
03/29/2018
recipepes.com
Butter Biscuit Peach Cobbler, recipe
PT15M
PT1H
5
455 calories
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