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Biscuit-Topped Cobbler with Mixed Fruit

Source of Recipe


From "Bill Neal's Southern Cooking"






List of Ingredients



• 1 Tbsp butter
  
• 3 cups peeled, sliced peaches
  
• 4 cups blueberries
  
• 1 cup blackberries
  
• 4 Tbsp flour
  
• 2 cups sugar
  
• 1/4 tsp cinnamon
  
• .
  
• -- Biscuit Topping --
  
• 2 cups all-purpose flour
  
• 1 tsp salt
  
• 1 Tbsp sugar
  
• 3-1/2 tsp baking powder
  
• 6 Tbsp butter
  
• 1/2 cup milk
  
• 1/4 cup heavy cream
  
• Flour and sugar, for finishing biscuits
  






Instructions



1. Preheat oven to 425° F. Coat a 1-1/2- to 2-quart baking dish liberally with butter. Combine the fruit, flour, sugar and cinnamon in a mixing bowl and toss gently but well. Pour into the baking dish, scraping in any sugar left in the bowl.
   
   
2. Make the biscuits by sifting together the flour, salt, sugar and baking powder. Cut the butter into the dough using your fingertips or a pastry blender. Stir in the milk and cream with 15 to 20 strokes, and turn onto a floured surface. Knead lightly to bring the dough together, then roll out with a floured rolling pin to about 1/2-inch thick. Cut dough with a round or diamond-shaped cutter dipped in flour. Sprinkle the tops with sugar.
   
   
3. Place the biscuits on top of the fruit. Bake about 35 minutes, or until biscuits are lightly browned and fruit is bubbling. (Shield top with foil if the biscuits are browning too fast.)
   
   Serves 8