Drop Biscuit Peach Cobbler
Yield: 9” pie pan
• 2.50 lbs of fresh fruit, I used all peaches 🙂
• 4 oz brown sugar
• 1 oz lemon juice
• 2 Tbsp Biscuit Mix
• ¾ tsp cinnamon
• ¾ tsp vanilla extract
• ¼ tsp almond extract
• 13 oz Biscuit Mix
• 2 oz cold butter, cubed
• 2.25 oz cold goat cheese
• 10 oz buttermilk
• 1 egg yolk
• 2 oz melted butter for brushing tops of biscuits
• QS sparkling sugar (or raw sugar) for topping biscuits
Preheat oven to 35F.
1. Depending on your fresh fruit of choice, you may need to cut your fruit into bite-sized pieces. I chose peaches so I diced them into small cubes. Most berries can just go in whole, as they are already small. Add all fruit to large bowl with brown sugar, lemon juice, biscuit mix, cinnamon, and both extracts. Pour mixture into a 9” pie pan and set aside.
2. Begin making biscuits by measuring Biscuit Mix into a medium mixing bowl.
3. Add cubed butter to flour and hand mix until butter is in pea size pieces. Then crumble cold goat cheese over mixture and combine just incorporated. Do not over mix.
4. Add yolk to buttermilk and whisk together.
5. Create a well in flour and pour buttermilk mixture into well. Fold mixture together with a spatula until just combined. Again, do not over mix.
6. Using a purple scoop or tablespoon, portion and drop biscuits over fruit mixture. I like to start by covering the outside edges and work my way in. Cover fruit mixture entirely. I had one purple scoop of biscuit dough leftover, which I broke up into a bunch of small pieces and smooshed on top of the others.
7. Brush biscuits with melted butter and liberally sprinkle with sparkling or raw sugar. Place pan in preheated oven and bake for 1 hour, rotating pan halfway through.
8. Once biscuits are golden brown, cobbler is done. Let cool slightly before eating or better yet, WAIT UNTIL THE NEXT DAY! This cobbler only gets better with time. Whenever you choose to serve this cobbler, note that it pairs beautifully with ice cream.