Butter Biscuit Peach Cobbler

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

Recipe View In a large pot or Dutch oven, combine the drained peaches, granulated sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt. (5 minutes)

Recipe View Place the pot over medium heat. Cook and stir until the sugars are dissolved and the butter is melted. (5 minutes)

Recipe View While the peach mixture is heating, prepare the biscuit topping. On a lightly floured surface, sprinkle each biscuit with a pinch of cinnamon, sugar, and nutmeg. Flatten each biscuit with a rolling pin or your hands. Cut each flattened biscuit into 12-15 small squares.

Recipe View Once the peach mixture is simmering, reduce the heat to medium-low. Stir in the biscuit squares. Simmer, stirring occasionally, until the mixture has thickened slightly. (10 minutes)

Recipe View Pour the peach-biscuit mixture into a 9x13-inch baking dish. If using, top with the pie crust, either as a full crust or cut into decorative strips.

Recipe View Cover the dish with a sheet of aluminum foil and place it on a baking sheet to catch any drips.

Recipe View Bake in the preheated oven for 45 minutes to 1 hour, or until the crust is golden brown and the peach filling is bubbly. Check the cobbler after 30 minutes; if the crust is browning too quickly, loosenly tent it with foil.

Recipe View Remove from the oven and let cool slightly before serving. The cobbler is best served warm.