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

Cheddar-Biscuit Peach Cobbler Recipe

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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(2)

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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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