Justin loves his peach cobbler. I don't think I had ever had this biscuit topped style before I met him. I was used to the cake mix topped kind. But this one is great for breakfast or for a nice dessert. I use half wheat flour, half white flour when I make it. And we put whip cream on top when we serve it.
PEACH FILLING: 2 - 29 oz cans peaches
2 Tbsp. cornstarch (heaping)
1/2 cup sugar (for heavy syrup peaches, 2 cups with light)
Mix together cornstarch & sugar in pan with NO HEAT and add some peach syrup until all dissolved with no lumps, then add the rest of the syrup and the peaches and stir constantly over med-high heat until it thickens (usually ready when boiling starts).
Pour in 13x9 glass pan and SPRINKLE GENEROUSLY WITH CINNAMON.
BISCUIT TOPPING: 2 cups flour 2 Tbsp. sugar
1 tsp. salt 1/2 stick butter (cut in)
1 Tbsp. baking powder 1 cup milk (add last)
Put dry ingredients in bowl together and mix then add butter and cut it into the mixture. Last add the milk and mix it in to make the dough.
Drop dough by spoonfuls on top of peaches. Bake on 350-375 for 30-35 minutes until biscuits brown on top.
Serve warm with whip cream and enjoy!