Cheddar-Biscuit Peach Cobbler Recipe

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

Read Reviews
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Directions

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.
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.
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 each: 325 calories, 10g fat (5g saturated fat), 22mg cholesterol, 453mg sodium, 56g carbohydrate (39g sugars, 3g fiber), 5g protein.

  • 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
  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

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Reviews forCheddar-Biscuit Peach Cobbler

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MY REVIEW
rsltevens User ID: 4962929 98286
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
mslaughland User ID: 1642226 206995
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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