Drop Biscuit Peach Cobbler

Filling

  • 4 Tablespoons-Unsalted Butter
  • 4 Cups-Fresh Peaches-about 10, halved, pit removed, each half cut into 3-4 wedges
  • ¾ Cup-Brown Sugar
  • 1 Tablespoon-Almond Extract
  • 1 Tablespoon-All Purpose Flour
  • To Coat-Unsalted Butter

Drop Biscuits

  • ¾ Cups plus 2 Tablespoons-All Purpose Flour
  • 1 ½ Teaspoons-Baking Powder
  • ¼ Teaspoons-Baking Soda
  • 2 Tablespoons-Sugar
  • 1 Teaspoon-Kosher Salt
  • 4 Tablespoons-Unsalted Butter-(1/2 stick), cut into small pieces, chilled
  • 1/3 Cup-Sour Cream

Directions

  1. Preheat large non-stick pan to medium-high heat and add butter to melt.
  2. Place peaches in pan and toss to coat with butter.
  3. Cook to soften, 3-5 minutes depending on firmness of raw peaches.
  4. Add sugar/extract/flour and stir to coat and immediately remove from heat.
  5. Make drop biscuits, combine flour, baking powder, baking soda, sugar, salt and mix to combine with a fork.
  6. Add chilled butter and work into flour using the tines of fork.
  7. Combine until there are pea size pieces of butter evenly dispersed throughout flour.
  8. Add sour cream and gently combine until dough starts to come together.
  9. Dump out onto a flour surface and gentle fold over onto itself 5 or 6 times.
  10. Butter a deep baking dish/iron skillet and add peach mixture.
  11. Top with thumb size pieces of size pieces of biscuit dough.
  12. Place in oven and bake for 15 minutes and rotate skillet.
  13. Cook until bubbly and biscuits are golden and fluffy, an additional 15- 20 minutes.
  14. Remove and let stand to cool.
  15. Serve at room temperature, topped with whip cream or vanilla ice cream.