Peach Praline Cobbler
|Sliced peeled peaches||8 Cup (128 tbs) (Frozen Peaches, Thawed)|
|Granulated sugar||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Margarine/Butter, melted||1⁄4 Cup (4 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Self rising flour||2 Cup (32 tbs)|
|Granulated sugar||2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Buttermilk||3⁄4 Cup (12 tbs)|
1 In a kettle combine the peaches, the 1 cup granulated sugar, the water, cornstarch, and cinnamon. Cook and stir until thickened and bubbly. Transfer to a 3-quart rectangular baking dish.
2 Meanwhile, for filling, stir together the brown sugar and melted margarine or butter. Add pecans; toss to coat. Set aside.
3 For biscuit dough, in a large mixing bowl stir together the self-rising flour and the 2 teaspoons granulated sugar. Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add buttermilk all at once. Using a fork, stir until the dough clings together.
4 Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes. Roll to a 12x8-inch rectangle; spread with the filling. Roll up, jelly-roll style, starting from a long side. Cut into twelve 1-inch-thick slices. Place biscuit slices, cut sides down, on top of the hot peach mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until biscuits are golden brown.