AHJPeach Cobbler with Buttermilk Biscuit Top
AHJ Dutch Oven Recipe Collection · English page 022
Illustrative dish photograph. The original recipe text is transcribed below.
Method
- Simmer fruit in a pot with sugar, lemon, and cornstarch until syrupy (5–8 minutes).
- Mix biscuit dry ingredients; cut in the butter; add buttermilk and mix to a shaggy dough.
- Scoop biscuits over the fruit; sprinkle with turbinado sugar.
- Bake on the middle rack at 190°C (375°F), uncovered, for 25–35 minutes until the biscuits are cooked through.
- Rest for 10 minutes. Serve with cream.
Kitchen note
Frozen fruit works — cook off extra liquid first. Savory version: drop biscuits over tomato cobbler.
Explore cast iron cookware ↗Text from the supplied AHJ recipe book. View the original recipe page ↗