Butter Biscuit Peach Cobbler

Ingredients

  • 2 (29 ounce) cans peaches
  • ¾ cup white sugar
  • ½ cup brown sugar
  • ½ cup unsalted butter
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1 pinch salt
  • 1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
  • 1 pinch ground cinnamon
  • 1 pinch white sugar
  • 1 pinch ground nutmeg
  • 1pastry for a 9-inch pie crust
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).

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  • Step 2

    Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.

  • Step 3

    Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.

  • Step 4

    Pour peach-biscuit mixture into a 9×13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.

  • Step 5

    Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.

  • Cook's Note:

    Optionally, the baking pan can be lined with pie crust before adding the mixture, but fewer biscuits should be used in preparation or the entire dessert may contain too much dough.

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