Peach Cobbler With Drop Biscuit Dough

This Peach Cobbler is filled with a perfect blend of sweet and spiced peaches that are topped with All-Purpose Drop Biscuit Dough and served with a splash of heavy cream. The deliciousness of this recipe lies in the warm, rich feeling it brings with each bite.

By Claire Saffitz

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1.5 sticks unsalted butter
• 3 cups all-purpose flour
• 1.5 teaspoons Diamond Crystal kosher salt
• 4 teaspoons baking powder
• 0.33 cup sugar
• 1 teaspoon citrus zest
• 2 cups heavy cream
• 0.5 cup heavy cream
• 4 pounds fresh peaches
• 0.75 cup light brown sugar
• 1 tablespoon cornstarch
• 1.5 teaspoons ground ginger
• 12 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon kosher salt
• 3 tablespoons fresh lemon juice
• 2 teaspoons vanilla extract
• 0 cold cream
• 0 Demerara sugar

Instructions

1. Preparation: Grate 1 1/2 sticks of frozen unsalted butter into a mixture of 3 cups all-purpose flour, Diamond Crystal kosher salt, 4 teaspoons of baking powder, and 1/3 cup of sugar. If you have citrus zest, blend it in before adding butter.
2. Using a fork, begin to slowly mix in 2 cups of chilled heavy cream while breaking apart any clumps (salad fingers technique).
3. Gradually drizzle in the remaining 1/2 cup of cream, mixing it in until the dough comes together. Fold the dough using a flexible spatula until it is firm but hydrated and evenly mixed.
4. Scoop the batter into approximately 25 portions on a platter. Refrigerate while preparing the filling.
5. In a skillet, combine fresh or thawed peaches and 3/4 cup of light brown sugar. Bring the mixture to a simmer until the juices significantly reduce and form a thick, bubbly consistncy below the peaches.
6. In a separate bowl, combine 1 tablespoon of cornstarch, 1 1/2 teaspoons of ground ginger, 12 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/2 teaspoon of kosher salt. Sprinkle this spice mix over the peaches and gently stir. Allow it to come back to a simmer for about 20 seconds.
7. Once the peaches have reduced, remove the skillet from the heat. Stir in 3 tablespoons of fresh lemon juice and 2 teaspoons of vanilla extract.
8. Preheat your oven to 425°F. Pour the peach filling directly into a 9x13 baking dish on a lined rimmed baking sheet. Spread the filling evenly.
9. Take the chilled biscuits from the refrigerator and place them evenly over the filling. Brush with cold cream and sprinkle with Demerara sugar.
10. Place the baking dish on the center rack of the oven. Bake at 425°F for 15 minutes, or until the edges of the biscuits are browning and the tops have turned golden brown.