Peach Cobbler with Buttermilk Biscuit Crust

Name: Peach Cobbler with Buttermilk Biscuit Crust
Yield: About 8 servings
Cuisine: American
Ingredients: ⅔ cup buttermilk, cream, or milk; 4 tablespoons cold unsalted butter; ½ teaspoon baking soda (if the dough is made with cream or milk, omit baking soda); ½ teaspoon baking soda (if the dough is made with cream or milk, omit baking soda); 1 tablespoon buttermilk, cream, or milk; 1 tablespoon buttermilk, cream, or milk; ⅔ cup buttermilk, cream, or milk; ⅔ cup buttermilk, cream, or milk; 1 tablespoon sugar; 1 tablespoon buttermilk, cream, or milk; 3 pounds (8 to 10) firm, ripe yellow-fleshed freestone peaches; 3 pounds (8 to 10) firm, ripe yellow-fleshed freestone peaches; 2 tablespoons unsalted butter; ¾ cup unbleached all-purpose flour; ⅔ cup sugar; 2 tablespoons unbleached all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon baking soda (if the dough is made with cream or milk, omit baking soda); ¾ cup cake flour; ½ teaspoon salt

Preparation info

About
8
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

Though there are many interpretations of what constitutes the top crust for a cobbler, I always use this buttermilk biscuit dough, similar to the buttermilk biscuits in Chapter 2. If you have self-rising soft wheat flour, such as White Lily, substitute it for both flours, the salt, and baking powder in the recipe for the dough.

Ingredients

Americas
United States
Vegetarian
Pie

Ingredients

Method