Summer isn’t officially over and either are the glorious fruits and vegetables produced during the season. However, summer crops are winding so now is the time to take advantageit’s going to be a while before we have juicy tomatoes, home-grown herbs and perfectly ripe peaches again.Skipping right to dessert, this use of fresh peaches is hand down my personal favorite of the season. Cobblers in general are one of the easiest dessert to make and are best served at room temperature with a refreshing scoop of vanilla bean ice cream.A short stop on the grill brings another element to this already over the top dish. Simply halve the peaches, remove the core, brush cut side with a little oil. Grill until slightly charred on both sides and just cooked through to soften. Set those aside while preparing the biscuit topping. Ok, stay with me. Even if you have never made a fresh homemade biscuit in your life you will put this topping together with the greatest of ease.Combine flour, baking powder, baking soda, sugar and salt. Work in cold butter and sour cream. Fold together a few times and let rest a few minutes while mixing peaches with sugar, extract and flour. Butter a skillet or baking dish, pour in filling and pinch off pieces of biscuit over top. Bake until golden and gooeyit’s really that simple!For more great recipes from Chef Troy visit www.cheftroy.net and be sure to watch Troy on WCCB Charlotte’s Rising morning show every Tuesday morning from 7-9 am for “Troy’s Everyday Eats” cooking show.
Drop Biscuit Grilled Peach Cobbler
Filling 4 Cups-Fresh Peaches-about 10, halved and seed removed
¾ Cup-Brown Sugar-plus extra to dust peaches
1 Tablespoon-Almond Extract
1 Tablespoon-All Purpose Flour
To Coat-Unsalted ButterDrop Biscuits ¾ Cups plus 2 Tablespoons-All Purpose Flour
1 ½ Teaspoons-Baking Powder
¼ Teaspoons-Baking Powder
1 Teaspoon-Kosher Salt
4 Tablespoons-Unsalted Butter-(1/2 stick), cut into small pieces, chilled
1/3 Cup-Sour CreamDirections1. Preheat oven/grill (indirect heat) to 425 degrees.
2. Place peach halves directly on grill cut side down and grill until slightly charred.
3. Flip peaches, cook for another 3-5 minutes (until tender), remove and place on a baking sheet.
4. Make drop biscuits, combine flour, baking powder, baking soda, sugar, salt and mix to combine with a fork.
5. Add chilled butter and work into flour using the tines of fork.
6. Combine until there are pea size pieces of butter evenly dispersed throughout flour.
7. Add sour cream and gently combine until dough starts to come together.
8. Dump out onto a flour surface and gentle fold over onto itself 5 or 6 times.
9. Over working the dough will make the biscuits tough.
10. Cover with a kitchen towel and finish the filling.
11. Place brown sugar, flour and vanilla in a mixing bowl and mix to combine.
12. Cut peaches into bite size pieces, place in bowl and stir to combine.
13. Butter a deep baking dish/iron skillet and add peach mixture.
14. Top with thumb size pieces of size pieces of biscuit dough.
15. Place in oven and bake for 15 minutes and rotate skillet.
16. Cook until bubbly and biscuits are golden and fluffy, an additional 15- 20 minutes.
17. Remove and let stand to cool
18. Serve at room temperature, topped with whip cream or vanilla ice cream.