Pioneer Womans Peach Cobbler Recipe 375

PIONEER WOMAN'S PEACH COBBLER RECIPE - (3.7/5)

Steps:

• Preheat the oven to 400°F. Butter a baking dish. FRUIT: In a bowl, combine the peaches, sugar, 1/2 cup of flour, lemon juice, and salt. Stir and set aside. TOPPING: In a separate bowl, combine the 3 cups of flour, sugar, baking powder, and salt. Stir together. Add the butter and shortening, and then cut together with a pastry cutter. Beat the milk and eggs together. Pour into the flour mixture and stir with a fork until just combined. Pour the peaches into the prepared baking dish. Tear off pinches of the dough topping and drop it onto the surface of the fruit, creating a "cobbled" texture. Sprinkle additional sugar over the top. Bake in the oven for about 1 hour, checking about 30 minutes in to see if the top is nice and brown. Once top is browned you your liking, cover loosely with foil for the remainder of the bake time. Allow to sit for 10 to 15 minutes before serving. If the cobbler is too juicy, use a turkey baster to remove a little of the juice, or spoon the juice over ice cream. Serve warm with vanilla ice cream or fresh whipped cream.

PEACH SHORTCAKES

Steps:

• For the marinated peaches: Mix together the granulated sugar, orange liqueur, basil and orange zest in a bowl. Add the peaches and toss to coat. Cover and refrigerate for at least 1 hour.
• For the sweet biscuits: Preheat the oven to 375 degrees F.
• In a bowl, mix together the flour, granulated sugar, baking powder and salt. Cut in the butter using a pastry cutter until it is incorporated. Mix the buttermilk and vanilla together in a small pitcher. Slowly add the buttermilk mixture into the flour mixture, stirring the contents of the bowl as you do so, until just combined.
• Form 6 biscuits and place them into a cast-iron skillet. Sprinkle the tops generously with coarse sugar. Bake until golden brown, 24 to 26 minutes. Allow to cool for 10 minutes before serving.
• For the whipped cream: Using an electric mixer, whisk together the heavy cream and granulated sugar until soft peaks form.
• To serve, halve the biscuits, then place the bottom halves on serving plates. Top with the whipped cream and marinated peaches. Rest the biscuit tops on the side so the filling is visible. Garnish with torn basil.