Butter Biscuit Peach Cobbler Recipes

Steps:

• Heat oven to 375 degrees F.
• Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

Steps:

• Let's get this party started! Preheat oven to 400 degrees.
• For Peaches: Whisk in a medium bowl, 1/2 stick melted butter, brown sugar, lemon juice, vanilla, flour, and a dash of cinnamon. Then stir in the 2 cans of peaches (drain the syrup from 1 can only), mixing well & tossing to coat peaches evenly. Spread in bottom of lightly greased 9x13 pan or large casserole dish. Sprinkle a dash of cinnamon on top.
• For Topping: Mix in medium bowl, Bisquick, sugar, remaining 1/2 stick melted butter, & milk. Dough will be sticky. Drop by rounded Tbsp. over top peach mixture. Generously sprinkle brown sugar + a dash of cinnamon on top.
• Bake in 400 degree oven for 40-45 min. (Time really just depends on your oven, could be longer or shorter). You will probably need to cover with foil halfway or three quarters through baking time so top doesn't burn. Cobbler is done when top is golden brown & toothpick inserted all the way through topping in the center of cobbler comes out clean with just a few crumbs. I always check with the toothpick in a few different spots just to be sure biscuit topping is done. Check on cobbler periodically. If you find that your topping is nicely browned, but is still partially raw in the middle, just cover top with foil and bake until middle is done. This will stop the top from browning too much. Definitely keep an eye on it because I do usually have to cover mine with foil as the top does get done before the center. Sprinkle white granulated sugar on top when it first comes out of oven if desired.
• FOR FRESH or FROZEN PEACHES (I highly recommend using FRESH peaches if u can; it's delicious!): You'll need 7 & 1/4 cups of peeled, pitted, & sliced peaches. That's about 10 medium sized peaches. Place peaches in a saucepan on stovetop on medium heat & add the brown sugar, flour, lemon juice, vanilla, cinnamon, 1/2 stick butter, & 1/4 cup water. Bring to a boil, stirring often, then lower heat to a simmer. This step brings out & thickens their juices. I usually add some extra brown sugar in with fresh peaches too; use your judgement depending on how sweet they are. Simmer for about 5-10 min until juices thicken into a nice syrup. Then spread peaches in bottom of baking dish & continue with topping part of recipe. I've even used a combination of fresh & canned peaches when I didn't have quite enough fresh ones with fabulous results.

Steps:

• In a large bowl, combine the peaches, lemon juice and extract. Transfer to a greased 13x9-in. baking dish. Combine the sugar, cornstarch and salt; sprinkle over peaches. Dot with butter. , Bake, uncovered, at 400° for 15 minutes. Meanwhile, in a large bowl, combine biscuit mix and cheese. Combine milk and butter; stir into biscuit mixture just until blended. Drop by tablespoonfuls onto hot peach mixture. , Bake 20-25 minutes longer or until biscuits are golden brown. Serve warm.

Steps:

• Heat oven to 375°F.
• Stir together Bisquick™ mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches; spoon over batter.
• Bake 50 to 60 minutes or until golden.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x9-inch baking pan; melt in the preheating oven.
• Mix flour, sugar, and milk together in bowl until smooth. Open peaches and add almond extract to the peaches and juice.
• Pour peaches over melted butter in the 9x9-inch pan; spoon batter atop peaches without mixing. Sprinkle with cinnamon.
• Bake in the preheated oven until bubbling and top is lightly browned, about 45 to 60 minutes.