Nick's Peach Cobbler

Recipe Ingredients

		Buttermilk Biscuit Crust
3 cups	187g / 6.6oz	Self-rising cake flour
3/4 cup	148g / 5.2oz	Unsalted butter
1 1/4 cups	296ml	Buttermilk
		Filling
3 1/2 lbs	1589g / 56oz	Peaches - peeled and sliced
3/4 cup	148g / 5.2oz	Sugar
2 teaspoons	10ml	Finely grated lemon zest
1/2 teaspoon	2.5ml	Freshly grated nutmeg
1/2 teaspoon	2.5ml	Ground cinnamon
3 tablespoons	45ml	Unsalted butter
		For Finishing
		Buttermilk
		Sugar

Recipe Instructions

FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling.

Preheat the oven to 450F and set a rack in the middle level.

Place the peaches in a bowl and add the remaining filling ingredients, except the butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish.

Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it.

Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar.

Bake the cobbler about 20 minutes, until crust is well-colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature.

Source:
San Herweyer

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