Peach Cobbler Biscuit Topping (Print)

Juicy peaches topped with golden biscuits for a classic American dessert, perfect with a scoop of vanilla ice cream.

# Ingredients:

→ Peach Filling

01 - 9–10 ripe peaches, peeled and sliced (approximately 4 kg; about 9–10 cups)
02 - 3 tablespoons packed light brown sugar
03 - 1 tablespoon cornstarch
04 - 1 tablespoon honey
05 - 1 teaspoon vanilla extract
06 - 1–2 teaspoons freshly squeezed lemon juice
07 - 0.5 teaspoon ground cinnamon
08 - 0.125 teaspoon ground nutmeg
09 - 0.125 teaspoon ground ginger
10 - 0.125 teaspoon salt

→ Biscuit Layer

11 - 250 grams all-purpose flour (2 cups)
12 - 0.5 cup granulated sugar
13 - 1.5 teaspoons baking powder
14 - 0.5 teaspoon baking soda
15 - 0.5 teaspoon salt
16 - 115 grams very cold unsalted butter (0.5 cup)
17 - 0.5 cup sour cream
18 - 0.25 cup milk (any variety)
19 - 2 tablespoons honey

→ Biscuit Topping

20 - 1 large egg, beaten
21 - 1 tablespoon milk
22 - 1 tablespoon granulated sugar
23 - 0.25 teaspoon ground cinnamon

# Steps:

01 - Place the unsalted butter in the freezer for 15 minutes to ensure it is adequately chilled before use.
02 - Preheat oven to 175°C. In a large mixing bowl, combine light brown sugar and cornstarch; stir until the mixture resembles sand and lumps are broken up. Add peaches, honey, vanilla extract, lemon juice, ground cinnamon, nutmeg, ginger, and salt. Stir gently until peaches are evenly coated.
03 - Transfer peach mixture to a lightly greased 23 x 33 cm (9 x 13 inch) baking dish. Bake uncovered for 10 minutes. Remove from oven and set aside.
04 - In a separate small bowl, whisk together sour cream and milk. Refrigerate this mixture until ready to incorporate into the biscuit layer.
05 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
06 - Cut the chilled butter into small cubes. Add to flour mixture and use a pastry cutter or fork to blend until coarse crumbs are formed.
07 - Pour the chilled sour cream and milk mixture along with honey over the dry ingredients. Using a silicone spatula, combine gently until a crumbly dough forms. Take care not to overmix.
08 - Distribute biscuit dough by hand in rustic, uneven pieces over the peach filling in the dish, leaving small gaps for steam to escape.
09 - Combine beaten egg and 1 tablespoon milk. Brush the mixture over the surface of the biscuit layer. Sprinkle the top evenly with granulated sugar and ground cinnamon.
10 - Bake uncovered at 175°C for 45–55 minutes, until the topping is golden, the filling is bubbling, and a toothpick inserted into biscuit comes out clean.
11 - Allow to cool at room temperature for 5 minutes before serving. Enjoy with a scoop of vanilla ice cream if desired.

# Additional Notes:

01 - Ensure peaches are ripe but not overly soft for optimal texture. If using frozen peaches, thaw and dry thoroughly before incorporating.
02 - Cold butter creates steam in the dough, resulting in a light, airy biscuit layer.
03 - For advance preparation, dry ingredients can be combined ahead; add liquid and prepare peaches just before baking for best results.
04 - Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

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