Buttermilk-Biscuit Peach Cobbler

Confused? Yeah I was too when I saw this recipe in FOOD & WINE , but after reading it and seeing it prepared...It is actually quite good...Another addition to my late summer recipes..

Unlike most people who make cobblers, this recipe opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, you can set the biscuits on the fruit and bake them for a few more minutes, so they can soak up some of the juices without getting soggy.

INGREDIENTS:

Biscuits

• 2 cup(s) all-purpose flour
• 2 tablespoon(s) granulated sugar
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 7 tablespoon(s) cold unsalted butter, cut into 1/2-inch dice
• 3/4 cup(s) buttermilk
• 2 tablespoon(s) heavy cream
• 1 tablespoon(s) turbinado sugar, preferably Sugar in the Raw or granulated sugar

Cobbler

• 1 cup(s) pecans
• 10 peaches (4 3/4 pounds), pitted and cut into 1/2-inch slices
• 1/4 cup(s) light brown sugar
• 3 tablespoon(s) granulated sugar
• 3 tablespoon(s) cornstarch
• 1/4 teaspoon(s) cinnamon
• 1 teaspoon(s) pure vanilla extract

Whipped Cream

• 1 1/4 cup(s) heavy cream
• 1/2 teaspoon(s) cinnamon
• 1 teaspoon(s) pure vanilla extract
• 2 tablespoon(s) confectioners' sugar

DIRECTIONS:

1. Make the biscuits: In a medium bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in the butter until it is the size of peas. Gently stir in the buttermilk until the dough just comes together.
2. Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed. Transfer the biscuits to a parchment paper-lined baking sheet. Brush the tops with the cream and sprinkle with the turbinado sugar. Refrigerate the biscuits until chilled, about 30 minutes.
3. Preheat the oven to 450 degrees F. Bake the biscuits for about 15 minutes, until lightly golden; transfer to a rack to cool. Reduce the oven temperature to 375 degrees F.
4. Make the cobbler: Lightly butter an 8 1/2-by-11-inch baking dish. Spread the pecans in a pie plate and toast in the oven for 8 minutes, until fragrant; let cool, then coarsely chop. In a bowl, toss the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, and vanilla. Fold in the pecans.
5. Spread the peaches in the prepared baking dish and cover with foil. Set the dish on a rimmed baking sheet and bake for 20 minutes, until the peaches begin to release their juices. Remove the foil and bake for about 30 minutes longer, stirring once, until the peaches are bubbling. Arrange the biscuits over the fruit. Bake the cobbler for 5 minutes longer. Transfer to a rack to cool slightly.

A nice cold glass of milk goes excellently with this-

Enjoy!   Eat well my friends!