Food recipes
Fruit Cobbler with Cream Biscuits
Fruit Cobbler with Cream Biscuits Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without salt cr...
Fruit Cobbler with Cream Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
goji berries, dried
sugars, granulated
Directions:
Prep the biscuits: Mix flour, sugar, baking powder and salt in a bowl.
Add the cut up butter and crumble it into the flour with your hands until pea-sized.
Set aside about 2 teaspoons of the cream for later.
Pour in the rest of heavy cream into the flour and lightly mix in until the dough comes together.
Roll out dough onto a floured surface and lightly knead a couple of times until you can shape it.
Shape into a small roll.
Cut the dough into 4 equal pieces.
Cover with plastic wrap and set aside while preparing the fruit.
Preheat oven to 375F/190C.
Toss with sugar and flour.
(If your fruit is super sweet, you can leave it out, or if it's something tart like rhubarb, you probably want to add more).
Taste and add more sugar if desired.
Optionally sprinkled in some cinnamon or other sweet spices.
Pile fruit into a ceramic or glass baking dish.
For less juicy fruits like apples, add a tablespoon or two of water, so it doesn't dry out during baking.
Top with the biscuits and brush the biscuits with the bit of remaining cream set aside from earlier.
Bake for 35-50 minutes, or until the cream biscuits are golden brown and the fruit is bubbling.
Note: if the biscuits start to brown too much before the fruit is finished, lightly cover with a piece of aluminum foil during baking.
Serve warm, with whipped cream or ice cream if you like!
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
goji berries, dried
sugars, granulated
Directions:
Prep the biscuits: Mix flour, sugar, baking powder and salt in a bowl.
Add the cut up butter and crumble it into the flour with your hands until pea-sized.
Set aside about 2 teaspoons of the cream for later.
Pour in the rest of heavy cream into the flour and lightly mix in until the dough comes together.
Roll out dough onto a floured surface and lightly knead a couple of times until you can shape it.
Shape into a small roll.
Cut the dough into 4 equal pieces.
Cover with plastic wrap and set aside while preparing the fruit.
Preheat oven to 375F/190C.
Toss with sugar and flour.
(If your fruit is super sweet, you can leave it out, or if it's something tart like rhubarb, you probably want to add more).
Taste and add more sugar if desired.
Optionally sprinkled in some cinnamon or other sweet spices.
Pile fruit into a ceramic or glass baking dish.
For less juicy fruits like apples, add a tablespoon or two of water, so it doesn't dry out during baking.
Top with the biscuits and brush the biscuits with the bit of remaining cream set aside from earlier.
Bake for 35-50 minutes, or until the cream biscuits are golden brown and the fruit is bubbling.
Note: if the biscuits start to brown too much before the fruit is finished, lightly cover with a piece of aluminum foil during baking.
Serve warm, with whipped cream or ice cream if you like!