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| | Peach Cobbler 2 1/2 cup of biscuit mix
1 tablespoon of sugar
1 tablespoon of milk
1 teaspoon of cooking oil
1 teaspoon of butter or margarine, softened
1 tablespoon of sugar
1/2 teaspoon of cinnamon
One 16 ounce can of sliced peaches
3 tablespoons of sugar
2 teaspoons of cornstarch
2 teaspoons of lemon juice |
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Stir together the biscuit mix and 1 tablespoon of sugar. Add the milk and cooking oil, mix well. On a floured surface, pat biscuit dough to a 6 x 4 inch rectangle. Spread with butter, then sprinkle with 1 tablespoon of sugar and cinnamon. Roll up jelly roll style, starting at the narrow side. Cut into fourths. Drain peaches, reserving syrup. Add water to syrup to make 1 cup. In a saucepan, combine 3 tablespoons of sugar and cornstarch. Stir in syrup mixture. Cook and stir over medium heat until thick and bubbly. Stir in the peaches and lemon juice, return to boiling. Divide peach mixture among four 1 cup baking dishes. Top each with a biscuit. Bake at 425ºF. for about 15 minutes or until the biscuits are golden. Makes 4 servings |
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