Buttermilk-Biscuit Peach Cobbler
"Unlike most people who make peach cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy...."
INGREDIENTS
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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7 tablespoons cold unsalted butter, cut into 1/2-inch dice
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3/4 cup buttermilk
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2 tablespoons heavy cream
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1 tablespoon turbinado sugar, preferably Sugar in the Raw or granulated sugar
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1 cup pecans
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10 peaches pitted and cut into 1/2-inch slices (4 3/4 pounds)
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1/4 cup light brown sugar
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3 tablespoons granulated sugar
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3 tablespoons cornstarch
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1/4 teaspoon cinnamon
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1 teaspoon pure vanilla extract
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1 1/4 cups heavy cream
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1/2 teaspoon cinnamon
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1 teaspoon pure vanilla extract
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2 tablespoons confectioners' sugar
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