Cinnamon Biscuit Peach Cobbler
Total TimePrep: 30 min. Bake: 20 min.
- 1-1/2 cups all-purpose flour
- 1 tablespoon plus 1/3 cup packed brown sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons cold butter, cubed
- 1/2 cup 2% milk
- 2 tablespoons butter, melted
- 3/4 cup chopped walnuts
- 3/4 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon grated lemon peel
- 1 cup water
- 9 cups sliced peeled peaches
- In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
- Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
- Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
- For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-in. x 9-in. baking dish.
- Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.
Nutrition Facts1 each: 329 calories, 13g fat (5g saturated fat), 21mg cholesterol, 210mg sodium, 52g carbohydrate (36g sugars, 3g fiber), 5g protein.
Apr 8, 2014
I made this for a Bus tour that came to our Ranch and they could not stop raving about how unique & delicious this was. Some said they will never be satisfied with "Plain" peach cobbler again.
Mar 1, 2014
I tried this dessert for a group of friends and we all loved it. I used frozen peaches for convenience. I will definitely make again. I might add a few more biscuits. :-)
Sep 11, 2012
This is one of my favorites!!!
Dec 13, 2011
I like this recipe because it's prettier than plain old cobbler. Sure it takes more work to make the biscuits but people love it because it's something different. It's always great to add flavorings if you prefer, too. I use canned peaches and it's just fine.
Mar 8, 2011
This is good. But the peaches need more flavorings also. I added cinnamon and nutmeg and sugar to the peaches. I also added extra peaches. You can also make this with a frozen bread dough. Just let it thaw out, spread it out, add the filling and roll. Let it rise a bit and then slice. But, I like the idea of using the Cinnamon Grands. I will try that next. I used can , O"Sage Raggedy Ripe Freestone peaches. They are the best for anything you need peaches for. Hard to find, but when I do, I buy them all. Thanks for this recipe. I love peach cobbler and always looking for new ways to make it.
Oct 30, 2010
this is a wonderful dish. so easy to make and the family loved it. its great served warm with vanilla ice cream. yum
Oct 10, 2010
Using a can of the large cinnamon rolls, I cut each roll into 4 pieces. I put the pieces in a rectangular glass dish that I had sprayed with cooking spray. I used two cans of sliced peaches in 100% fruit juice. The peaches were big so I cut them smaller. I also added about 1/4 cup of the juice. I baked it at 375 for 25 minutes. If it's not sweet enough for you, use the icing that comes with the biscuits to top it off.
Sep 5, 2010
This was good, but I'm not sure it was worth the amount of work to make the topping. I usually make a butter cookie dough topping for my cobblers and it is at least as good as the cinnamon biscuits, but takes considerably less effort. Have to admit this looked way better though, so if you need something that shows beautifully, this is it.
Aug 27, 2010
lots of peaches....had a good crop...with lots frozen..so will try
Aug 27, 2010
I saw on a different web. To use Rhodes Cinnamon Roll and canned Peach Pie Filling. Pour peaches in the pan that the rolls come in.Cut rolls in 1/4, place on top of filling. Bake 30 min. or until browned to suite. I would mix the rolls in amongst the peaches.
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