Cinnamon Biscuit Peach Cobbler

Ingredients

• 1-1/2 cups all-purpose flour
• 1 tablespoon plus 1/3 cup packed brown sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons cold butter, cubed
• 1/2 cup milk
• 2 tablespoons butter, melted
• 3/4 cup chopped pecans
• 3/4 teaspoon ground cinnamon

FILLING:

• 1 cup packed brown sugar
• 2 tablespoons cornstarch
• 3/4 teaspoon grated lemon peel
• 1 cup water
• 9 cups sliced peeled peaches

Preparation

1. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs.
2. Stir in milk just until blended.
3. Transfer to a floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.
4. Combine the pecans, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly-roll style.
5. Seal dough; set aside.
   

   For filling

1. in a large saucepan, combine the brown sugar, cornstarch
2. and lemon peel.
3. Gradually stir in water until blended. Add peaches.
4. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
5. Transfer to a greased 13-inch x 9-inch baking dish.
6. Cut biscuit dough into twelve 1-in. slices; arrange biscuits overfilling.
7. Bake, uncovered, at 400° for 20-25 minutes or until golden brown.

Yield: 12 servings.