Peach Cobbler (Shortcake Biscuit Crust)

Peach Cobbler (shortcake Biscuit Crust) Recipe

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Gwyn Weatherford


This is the most delicious cobbler I have ever made. When rolling out the crust, I had my doubts. It takes a little time to make this one, but it is well worth the time spent.


★★★★★ 1 vote

40 Min
45 Min


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  • 2 c
  • 2 - 4 Tbsp
  • 3 tsp
    baking powder
  • 1 tsp
  • 6 - 8 Tbsp
  • 3/4 c

How to Make Peach Cobbler (Shortcake Biscuit Crust)


  1. Sift flour, measure; add baking powder, salt and sugar. Sift again.
  2. Cut in shortening with pastry blender, blend until mixture resembles coarse corn meal. Stir with fork. Add enough milk to make soft dough.
  3. Roll out and cut. Line dish with crust. Layer fruit, sugar, flour, sprinkle cinnamon and nutmeg, and butter on top of dough. Repeat until all fruit is used and top with crust. Brush the top with egg white and sprinkle it with a little sugar.
  4. Bake the cobbler at 400 degrees for 35 to 40 minutes, or until cobbler is brown on top. Fresh or canned fruit may be used.

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About Peach Cobbler (Shortcake Biscuit Crust)

Course/Dish: Fruit Desserts

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