Peach Cobbler for Two
Biscuits are delicious. Peaches are delicious. So why, when you combine them, is the sum of the parts less than the whole?
Why This Recipe Works
To prevent soggy biscuits and a runny filling in our peach cobbler, we cook the peaches to concentrate the juices into a syrup. Caramelizing them in butter and brown sugar adds flavor at the same time. We found that a little bit of thickener helped tighten up the peach juices exuded during baking, and flour is our go-to choice. Lemon juice and vanilla round out the filling, and for convenience, we bake our cobbler right in the skillet. For the topping, a traditional buttermilk biscuit is our favorite. Dropping the biscuits on top while the filling is hot jump-starts the cooking, and a final sprinkling of sugar before it goes in the oven creates a crispy, craggy, golden-brown top.
© 2018 America's Test Kitchen. All rights reserved.