I made this mainly because I needed some room in the freezer. I had frozen some peaches from Peters Orchard in Waverly Missouri, and if I made Peach Cobbler, it freed up the necessary space! Win win for all.
A little brown sugar, cinnamon, and cornstarch was all that was needed and the peaches were added to the baking dish.
The biscuits though, OMG! Flour, baking powder, sugar, and salt made up the dry mixture, and then six Tablespoons of butter were cut in with a pastry blender.
Next, I whisked one egg into 2/3 cup of heavy cream, and that mixture was added to the dry mixture.
After mixing until the dough just holds together, it is turned out onto a lightly floured surface and shaped into an appx 12 inch log.
I failed on evenly cutting the dough into 12 pieces. Next time I will go with my instincts and cut more pieces at the slightly smaller width.
After topping the peaches with the sweet biscuit rounds, I sprinkled a bit of sugar on top (hey, it was in the recipe).
It went into a 375 degree Fahrenheit oven for 45 minutes, and then we had peach cobbler!
It was delicious, but next time I will have a higher peach to biscuit ratio.
Both of us agreed that this really is best eaten fresh out of the oven. If there are leftovers, it really should be reheated. It’s just not as good otherwise.
Since I don’t want to violate any copyright regulations, here’s the link to Martha’s recipe: