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Cheddar-Biscuit Peach Cobbler Recipe
Cheddar-Biscuit Peach Cobbler Recipe photo by Taste of Home

Cheddar-Biscuit Peach Cobbler Recipe

Publisher Photo
Celebrate the last golden days of summer with fragrant peaches bubbling in sweet juices. Tender, savory biscuits top this luscious dessert. —Marie Oliphant Homer, Michigan
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10-12 servings

Ingredients

  • 4 pounds fresh peaches, peeled and sliced or 8 cups frozen unsweetened sliced peaches
  • 2 tablespoons lemon juice
  • 1/2 teaspoon almond extract
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • CHEDDAR BISCUITS:
  • 2 cups biscuit/baking mix
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2/3 cup 2% milk
  • 1 tablespoon butter, melted

Nutritional Facts

1 serving (1 each) equals 325 calories, 10 g fat (5 g saturated fat), 22 mg cholesterol, 453 mg sodium, 56 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the peaches, lemon juice and extract. Transfer to a greased 13-in. x 9-in. baking dish. Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter.
  2. Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large bowl, combine biscuit mix and cheese. Combine milk and butter; stir into biscuit mixture just until blended. Drop by tablespoonfuls onto hot peach mixture.
  3. Bake 20-25 minutes longer or until biscuits are golden brown. Serve warm. Yield: 10-12 servings.
Originally published as Cheddar-Biscuit Peach Cobbler in Taste of Home August/September 2007, p39

Nutritional Facts

1 serving (1 each) equals 325 calories, 10 g fat (5 g saturated fat), 22 mg cholesterol, 453 mg sodium, 56 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Cheddar-Biscuit Peach Cobbler

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MY REVIEW
Reviewed Aug. 27, 2010

"Sounds great, I will try these soon. But in reference to the last comment, you're suppost to thaw the peaches first."

MY REVIEW
Reviewed Sep. 5, 2008 Edited Sep. 6, 2008

"I used frozen sliced peaches and followed the directions above. But, next time I'll sprinkle the lemon juice and extract directly to the greased baking dish since the juice/extract mixture immediately froze to the frozen fruit.

Good results."

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