TOUCHDOWN PEACH COBBLER

Touchdown Peach Cobbler image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 6 servings, plus extra biscuits

Number Of Ingredients 16

5 ripe peaches
1/2 cup brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter
2 tablespoons bourbon
2 cups all-purpose flour, plus more for rolling out dough
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled
3/4 cup cold buttermilk
1/4 cup heavy cream, for brushing
Raw sugar, for sprinkling
Whipped cream or vanilla ice cream, for serving

Steps:

For the peaches: Remove the skins from the peaches and cut into wedges. Place in a bowl and toss with the sugar, lemon juice, cornstarch and cinnamon.
Melt the butter in a large skillet over medium heat. Add the peaches and bourbon and simmer until the liquid is mostly cooked off and the peaches are just tender but not too soft. Divide the peaches among 6 small cast iron pans or 6- to 8-ounce ovenproof ramekins.
Preheat the oven to 375 degrees F.
For the biscuit topping: Stir together the flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, blend the butter into the flour mixture until it looks like big crumbs but is not completely mixed in. Stir in the buttermilk and mix until just combined.
Transfer the biscuit dough to a lightly-floured work surface and gently roll out the dough until even and about 1/2-inch thick. Cut out 6 rounds with a 4-inch biscuit cutter. (You may have extra dough; the rest can be baked separately and served on the side with butter.)
Place a dough round on each dish of peach cobbler. Brush the top of each round with heavy cream and sprinkle with sugar.
Place the cobblers on a baking sheet. Bake until the fruit is bubbly and the biscuits are golden brown, about 20 to 30 minutes.
Serve with whipped cream or vanilla ice cream.