Cobbler with Biscuit Topping

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* Exported from MasterCook *

 

Cobbler with Biscuit Topping

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Blackberry

Raspberry, Blueberry or Strawberry Filling

for

Cobblers (see seperate recipe )

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons sugar

8 tablespoons unsalted butter -- chilled, cut into

1/4-inch pieces

4 tablespoons vegetable shortening -- chilled

1/3 cup milk -- (1/3 to 1/2)

 

1. Adjust oven rack to middle position and heat oven to 400 degrees. Scrape

fruit mixture with rubber spatula into 9-inch deep dish pie plate and cover

with aluminum foil. Place pie plate on rimmed baking sheet and bake until

fruit begins to release liquid, about 15 minutes.

2. Meanwhile, place flour, baking powder, salt, and 2 tablespoons sugar in

workbowl of food processor and pulse to combine. Scatter butter pieces over

mixture, tossing to coat butter with dry ingredients. Cut butter into dry

ingredients with five 1-second pulses. Add shortening; continue cutting in

until flour is pale yellow and resembles coarse cornmeal, with butter bits

no larger than small peas, about four more 1-second pulses. Turn mixture

into medium bowl.

3. Pour 1/3 cup milk over flour mixture. Mix with rubber spatula until

scrappy dough ball forms, adding more milk, a tablespoon at a time, as

needed. Turn the mixture onto lightly floured work surface and knead just

until the dough comes together. Press or roll dough into a disk about 9

inches in diameter by 1/2 inch thick. Cut dough into 10 or 11 small stars or

rounds with cookie or biscuit cutter.

4. After 15 minutes, remove baking sheet with pie plate from oven, uncover

pie plate, and stir fruit to combine. Arrange dough over top of fruit. Brush

tops of dough pieces with 1 tablespoon milk and remaining 1 tablespoon

sugar.

5. Return pie plate on baking sheet to oven. Bake until topping is nicely

browned and fruit is bubbly, about 25 minutes more. Remove from oven and

cool 10 minutes in pan before serving. (Cobbler can be kept at room

temperature for several hours and reheated just before serving.)

 

 

 

 

 

Source:

" Cook's Magazine Web site

(http://www.americastestkitchen.com/recipe/54.htm) "

 

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Per serving: 2459 Calories (kcal); 149g Total Fat; (54% calories from fat);

30g Protein; 253g Carbohydrate; 259mg Cholesterol; 2099mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 29

Fat; 2 1/2 Other Carbohydrates

 

NOTES : Because the biscuit easily absorbs juices, this topping is best with

berries. There’s very little sugar in the biscuit topping, so make sure to

sweeten the fruit adequately by using the upper amount listed in the filling

recipes. We like to punch out the biscuit dough with a star cutter, but a

regular round biscuit cutter is fine, too. After punching out the first

batch of stars or rounds, make sure to press the scraps of dough together to

form a disk, and then punch out a second batch of stars or rounds.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0