Cinnamon Biscuit Peach Cobbler Recipes

CINNAMON-PEACH COBBLER

Steps:

• Heat oven to 400°F. In 4-quart saucepan, heat 1/4 cup butter, 1/2 cup sugar and the cornstarch over medium heat 1 minute, stirring constantly, until butter is melted. Stir in 2 teaspoons cinnamon, the nutmeg, vanilla, lemon extract and peaches with reserved syrup. Heat to boiling; boil 1 minute, stirring occasionally. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
• In medium bowl, stir Bisquick mix, 2 tablespoons of the sugar, 1/4 teaspoon cinnamon, the milk and 1 tablespoon melted butter until soft dough forms. Drop dough by heaping tablespoonfuls over hot peach mixture. Sprinkle with remaining 1 tablespoon sugar.
• Bake 20 to 25 minutes or until peach mixture is bubbly around edges and topping is golden brown. Serve warm.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

CINNAMON BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 400°. 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 zest. 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 13x9-in. baking dish., Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.

CINNAMON BISCUIT PEACH COBBLER

Steps:

• Combine flour, 1 tbsp brown sugar, baking powder, salt and baking soda; cut into butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surgace; knead 10-12 times. Pat into a 12 in square. Brush with melted butter. COmbine walnurs, cinnamon and remaining brown sugar; sprikle over dough to within 1/2 in of edge. Roll up jellyroll style. Seal dough; set aside.
• In a large saucepan, combine brown sugar, cornstarch and lemon peel; 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 13x9 inch baking dish.
• Cut dough into twelve 1 inch slices; arrange buscuits over filling, Bake, uncovered, at 400 for 20-25 minutes or until golden brown.

CINNAMON PEACH COBBLER

Steps:

• In a large bowl, combine the peaches, sugar, 1 tablespoon of biscuit mix and cinnamon. Transfer to a greased shallow 1-1/2-qt. baking dish. , In another bowl, combine brown sugar and remaining biscuit mix. Cut in butter until crumbly. Stir in milk just until blended. , Drop by rounded tablespoonfuls onto peach mixture. Bake at 400° for 20-25 minutes or until top is golden brown and filling is bubbly.

PEACH COBBLER

Steps:

• Preheat oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray.
• Add all of the "Peach" ingredients (peaches through salt) to the baking dish. Toss to combine then spread into an even layer. Bake for 15 minutes (it will be very watery after 15 minutes but will thicken later). Meanwhile, prepare the topping.
• Add the flour, sugar, baking powder, and salt to a large food processor (or large bowl). Pulse (or whisk) until combined. Add the cubed butter and pulse several times until the mixture resembles coarse crumbs (the largest piece of butter should be no larger than pea-size). If not using a food processor, cut the butter into the dry ingredients with a pastry cutter.
• Using a liquid measuring glass, whisk the vanilla into the buttermilk then pour into the feed tube. Pulse a few times to moisten (don't overmix). If not using a food processor, make a well in the center of the mixture and add the buttermilk to the center. Fold together with a spatula until it begins to come together but don't overwork the dough.
• Remove peaches from oven and immediately add the topping (the peaches need to be piping hot to cook the bottom of the topping). To add the topping, drop it by small spoonfuls all over the peaches, leaving a few gaps so the filling can steam. Sprinkle the topping with raw sugar and ground cinnamon.
• Bake in middle of oven at 375°F for 45-55 minutes, until the filling is thick and bubbling and the topping is golden.