Yield: 12 Servings
|5 pounds||Peaches; halved, pitted, and cut into 1 1/2 inch wedges|
|¼ cup||Instant tapioca|
|1 tablespoon||Fresh lemon juice|
|2 teaspoons||Grated lemon peel|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground nutmeg|
|2 cups||All-purpose flour|
|1 tablespoon||Baking powder|
|1 teaspoon||Baking soda|
|¼ cup||Chilled butter; cut into pieces|
|1 cup||Sour cream|
|2 tablespoons||Powdered sugar|
|Vanilla ice cream|
From: arielle@... (Stephanie da Silva) Date: Mon, 4 Jul 1994 09:08:21 GMT For fruit: Position rack in lowest third of oven and preheat to 425F.
Grease 10 x 14 x 2 inch baking dish with 2 tablespoons butter. Place peaches in large bowl. Add sugar, tapioca, lemon juice, lemon peel, cinnamon, nutmeg and salt; toss gently. Let stand 10 minutes.
For biscuits: Combine flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs. Add sour cream and blend just until soft dough forms. Turn dough out onto lightly floured surface and knead just until no longer sticky, about 30 turns. Roll dough out to thickness of ½ inch. Cut out stars using floured 3 inch star cookie cutter. Gather scraps, reroll and cut out additional stars.
Transfer fruit mixture to prepared dish. Top mixture with star-shape biscuits, spacing evenly. Bake until juices bubble and thicken and biscuits are deep golden brown, about 50 minutes. Cool cobbler slightly.
Sift powdered sugar over biscuits. Serve warm with ice cream.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .