***Cut in: 4 T. (1/2 stick) cold unsalted butter -- cubed ***Blend; Stir in: 4 1/2 Tablespoon buttermilk 1 egg ***Brush and Sprinkle Biscuits with: Milk Sugar ***Serve with: Vanilla ice cream 4 tb (1/2 stick) cold unsalted butter -- cubed
Blend; Stir in:4 - 5 T. buttermilk1 egg
Brush and Sprinkle Biscuits with:MilkSugar
Serve with:Vanilla ice cream ***Blend; Stir in:4 - 5 T. buttermilkBlend; Stir in:Blend; Stir in:
4 1/2 tb buttermilk
1 1 egg ***Brush and Sprinkle Biscuits with:
milk sugar ***Serve with:Vanilla ice cream Vanilla ice cream
Cuisine Peach Berry Cobbler With Pecan Biscuits Traditionaldesserts like cobblers, crisps, and buckles seem a little out of step in ourcell phone, high-speed Internet dependent world. Their "home spun" feel doesn'tfeel quite comfortable - unless they're intended for a family picnic or Sundaydinner. But for... times when a little familiarity is needed, these are therecipes to turn to. The fruit combinations are unique with deep, distinctflavors. So when nostalgia hits this fall, feature the last of summer's finestfruits right here in this dessertCombine sugar, tapioca, and salt in a largebowl. Ground tapioca So it dissolves thoroughly, grind instant tapiocato a powder in a coffee grinder. Or use an equal amount of tapioca starch.
Slice peaches about 1/2" thick, add to sugar mixture along with lime juice,and toss. Transfer fruit to prepared baking dish; set dish on a baking sheet tocatch drips. Sprinkle berries over peaches and bake fruit for 15 minutes, oruntil juices start to bubble. Toss peaches and lime juice with sugar,tapioca, and salt.
Combine flour, sugar, nuts, baking powder, and salt forthe biscuits in a large bowl. Cut in butter with pastry blender or two knivesuntil mixture resembles coarse meal. Blend together buttermilk and egg. Stirinto flour mixture just until moistened (add more buttermilk if mixture seemsdry). For the biscuits, cut cold butter into dry ingredients untilbutter is size of peas.
Turn out onto a lightly floured surface and patinto a 1/2"-thick round. Cut out 3" biscuits with a cutter and place on top ofhot fruit mixture, slightly overlapping the edges. Gather scraps and gentlyreroll. Cut additional biscuits as needed. Mix in buttermilk and egg.Gently pat dough into a circle.
Brush biscuits with milk and sprinklegenerously with sugar. Bake 25 - 30 minutes, or until biscuits are golden andfruit juices are bubbling and thickened. Cool 15 - 20 minutes before serving. Cut out biscuits and arrange over prebaked fruit.
Serve cobblerwarm with ice cream.
Recipe By: Cuisine.Com
Makes 4 - 6 Servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (218g)|
|Recipe Makes: 6 Pr Servin|
|Calories from Fat: 32 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 487.7mg||17 %|
|Potassium 58.5mg||2 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 52.1g|
|Protein 3.5g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 257
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