Cheddar Biscuit Peach Cobbler Recipes

CHEDDAR-BISCUIT PEACH COBBLER

Steps:

• In a large bowl, combine the peaches, lemon juice and extract. Transfer to a greased 13x9-in. baking dish. Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter. , Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large bowl, combine biscuit mix and cheese. Combine milk and butter; stir into biscuit mixture just until blended. Drop by tablespoonfuls onto hot peach mixture. , Bake 20-25 minutes longer or until biscuits are golden brown. Serve warm.

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

Steps:

• For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
• Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
• Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
• For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
• Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.

CLASSIC BISQUICK™ PEACH COBBLER

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

BUTTER BISCUIT PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.
• Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.
• Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.
• Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

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.

CHEDDAR-BISCUIT FRESH PEACH COBBLER

Steps:

• Combine the peaches, lemon juice, and vanilla extract in a large bowl. Mix well. Transfer mixture to a 9x13x2 inch baking dish that has been sprayed with nonstick cooking spray. Combine the sugar, cornstarch, and salt. Mix well and sprinkle on peaches mixture. Dot with the 3 tablespoons cold butter. Bake in 400 degree oven, uncovered, for 15 minutes.
• While the peach mixture is cooking, combine the biscuit mix and cheese in a bowl. Add milk and melted butter to biscuit mixture. Stir until blended.
• After peach mixture has cooked for 15 minutes, take out of oven and drop the biscuit mixture onto peach mixture by tablespoonfuls.
• Bake 20-25 minutes longer or until biscuits are golden brown.
• (*The original recipe said you can substitute 8 cups of frozen peaches for the fresh peaches, but I thought it was awful that way.).

CHEDDAR-BISCUIT FRESH PEACH COBBLER

Steps:

• In large bowl, combine the peaches, lemon juice and extract.
• Transfer to a greased 13-inch by 9-inch by 2-inch baking dish.
• Combine the sugar, cornstarch and salt; sprinkle over peaches.
• Dot with butter.
• Bake, uncovered, at 400 degrees for 15 minutes.
• Meanwhile, in bowl, combine biscuit mix and cheese.
• Combine milk and butter; stir into biscuit mixture just until blended.
• Drop by tablespoonfuls onto hot peach mixture.
• Bake 20-25 minutes longer or until biscuits are golden brown.
• Serve warm.