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Peach Cobbler with Praline Biscuits Recipe

This recipe came from a good friend of mine. I bring this often with me to potlucks or family get-togethers.—Jacqueline E. Rusnak, Emporium, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:12 servings


  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 1 cup chopped pecans
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons butter, melted
  • 2 cups self-rising flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup buttermilk


  • 1. In a large saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Stir in peaches. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Pour into a greased 13x9-in. baking dish; set aside.
  • 2. In a small bowl, combine the pecans, brown sugar and butter; set aside. In a large bowl, combine the flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened.
  • 3. Turn dough onto a well-floured surface; knead 3-4 times. Roll into a 12x8-in. rectangle. Sprinkle with reserved pecan mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1/2-in. slices; place cut side down over peach mixture.
  • 4. Bake at 400° for 30-35 minutes or until biscuits are golden brown. Serve warm. Yield: 12 servings.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts

1 each: 409 calories, 18g fat (5g saturated fat), 8mg cholesterol, 303mg sodium, 60g carbohydrate (40g sugars, 3g fiber), 4g protein.

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