Scrumptious Sunday

This weeks theme is peaches.

This is an old-time favorite around our house.

Hot out of my oven…the theme made crave this.  Isn’t that peachy?  I didn’t have fresh peaches on hand but did have a couple cans of sliced peaches.

Old-fashioned Drop Biscuit Peach Cobbler

Preheat oven to 350 degrees

Peach mixture:

2 (29 oz) cans no sugar added sliced peaches (peaches in heavy syrup can be used but be sparing when adding extra sugar…taste for sweetness)

1/3 cup cornstarch (or more if thicker juice is desired)  We like ours on the thinner side so there is plenty of juice to go with the biscuit topping.

1 1/2 cups sugar

1/4 teaspoon cinnamon

3 tablespoons butter divided into several pieces

Spoon cornstarch, cinnamon and sugar into a two quart baking dish.  Mix well.  Drain juice from peaches into sugar mixture and mix thoroughly smoothing lumps.  Add peaches and stir well.  Dot with butter.  Place in preheated oven while you mix biscuit topping.  I usually leave mine in the over for about 15 minutes before adding topping.

Biscuit Topping:

1 1/2 cups self-rising flour

1/2 stick butter (melted)

3 tablespoons sugar

Enough milk to make semi-stiff dough

Mix flour and sugar together.  Add melted butter and mix until well blended.  Add milk and mix well.  Dough should be thick enough to maintain shape when dropped into peach mixture.  Remove hot peaches from oven and drop tablespoons of dough over the top.  Leave a little space between spoonfuls.  Lightly sprinkle sugar and cinnamon over top of biscuits.  Bake in 350 degree oven for approximately 40 minutes or until topping is golden brown.

Serve warm or room temp.  Delicious with vanilla ice cream.

Until next time…

You cannot make yourself feel something you do not feel, but you can make yourself do right in spite of your feelings. 

~ Pearl S. Buck ~

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