Peach Biscuit Cobbler

Prep Time: 25 minutes

Bake Time: 55 minutes

Yield: 8 servings

Ingredients: Biscuit Dough

1 cup all purpose flour

2 tbsp granulated sugar

1⁄2 tsp kosher salt

2 tsp baking powder

1⁄2 cup (1⁄2 block or 4 oz) Zeal Creamery Unsalted Butter, diced and kept cold

2⁄3 cup heavy whipping cream

Ingredients: Peach Filling

2 lbs fresh peaches, pitted and sliced into 1⁄4” pieces

1⁄4 cup granulated sugar

1⁄4 cup light brown sugar

1⁄4 cup fresh lemon juice

3 tbsp cornstarch

1⁄2 tsp ground cinnamon

1 tsp vanilla extract

1⁄4 tsp kosher salt

3 tbsp Zeal Creamery Unsalted Butter, melted

1 tbsp turbinado sugar

Directions

1. In a large bowl whisk together the flour, sugar, salt, and baking powder. Add the cold

butter and toss to coat. Use your fingers to smash the butter into the flour mixture.

Continue working until the butter pieces are pea sized.

2. Gradually pour the heavy cream into the bowl and toss with a fork to evenly distribute

until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and sprinkle the top with more. Use a

rolling pin to sheet the dough to about 1⁄2 inch thick. Roughly cut the dough into square

pieces. Hold in the fridge until ready to use and up to one day sealed in plastic wrap.

4. Place a rack in the middle of the oven and preheat the oven to 400°F. In a large bowl

combine the sliced peaches, granulated and brown sugar, lemon juice, cornstarch,

cinnamon, vanilla extract, and kosher salt, toss to combine.

5. Pour the peaches into a 2 quart, oval baking dish or a 9 inch pie dish. Place on a foil lined

sheet tray.

6. Place chilled biscuits over top of the peaches. Brush with melted butter and sprinkle with

turbinado sugar.

7. Bake for 10 minutes and then reduce heat to 350°F and continue to bake for 40-45

minutes more, until biscuits are golden brown and the peaches are bubbling. Cool before

serving with fresh whipped cream or vanilla ice cream.