| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Ceideburg 2 | 6 | Servings | |
INGREDIENTS
| 7 | c | Pitted peaches, peeled, cut in sixths |
| 3/4 | c | Sugar, or to taste |
| 2 | tb | Fresh lemon juice |
| 4 | tb | Butter |
| 1 | c | Flour |
| 2 | tb | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Baking powder |
| 4 | tb | Chilled butter |
| 6 | tb | Milk |
| Preheat oven to 425F. |
INSTRUCTIONS
PEACH FILLING BISCUIT TOPPING FILLING Place the prepared peaches in an 8-inch square baking pan and sprinkle evenly with the sugar. Drizzle on the lemon juice and dot with the butter. Set aside. TOPPING: Combine the flour, sugar salt and baking powder in a large bowl and stir together with a fork. Cut the butter into bits and drop it into the bowl, then cut it into the flour mixture until dough resembles fine, even crumbs. Slowly add the milk, stirring with a fork. Gather the dough together and place it on a lightly floured surface. Knead 8 to 10 times, until it is fairly smooth. Roll or pat the dough into a shape that will fit the baking dish ++ it should be no more than 1/2 inch thick , so trim edges if necessary. Place the dough over the fruit in the pan, pressing it down into the fruit all around the edges. Bake for 35 to 45 minutes, until the juices are bobbling, the biscuit crust is golden brown and the peaches are tender when pierced through the crust with a knife. Remove from the oven and place on a wire rack. Serve warm with heavy cream. Serves 6. Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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