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Peach Cobbler with Biscuit Topping
1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup water
2 tablespoons butter or margarine
5 cups sliced pared fresh peaches
1 1/2 cups biscuit mix
4 tablespoons granulated sugar
2/3 cup light cream
2 tablespoons grated lemon peel
Filling: Heat oven to 450 degrees F.
Blend sugar, cornstarch and cinnamon in a 2-quart saucepan.
Add water. Bring to a boil. Stirring constantly.
Remove from heat; add butter and peaches.
Pour into a shallow baking dish.
Biscuit Topping: Combine biscuit mix and 2 tablespoons of the sugar.
Blend in cream with a fork.
Drop dough in 6 mounds around edge of baking dish.
Combine remaining 2 tablespoons sugar and lemon peel; sprinkle on dough.
Bake for 25 minutes or until peaches are tender and biscuits golden brown.
Serve warm with whipped cream or plain.