Drop Biscuit Peach Cobbler (Sourdough Discard)
Servings: 6 servings
Equipment
- 26Ø cast iron skillet
Ingredients
Drop biscuit dough
- 90-95 grams cold butter cubed
- 180 grams all-purpose flour or 100 grams AP and 80 grams whole wheat/ spelt
- 230 grams sourdough discard about 1 cup
- 45 grams light brown sugar about scant ¼ cup
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 60 ml milk or kefir to adjust consistency 2-3 Tbsp
Peach base
- 8-10 ripe peaches about 1250 grams stone in weight
- 2-3 Tbsp light brown sugar
- 1 Tbsp butter
- dash vanilla
- ½ tsp cinnamon
- pinch salt
- 1-2 Tbsp sourdough discard or same amount of flour/ cornstarch
Instructions
Drop biscuit dough
- In the food processor, add everything except for the discard and pulse till it resembles coarse sand.
- Add discard and pulse to combine.
- Add milk 1 Tbsp at a time to achieve a soft sticky dough, with a consistency suitable for drop biscuits (i.e. not dry enough to be able to be rolled out).
OPTIONAL long fermentation
- Let rest at room temperature overnight.
- Then use immediately, or move to fridge for up to 3 days.
Peach base
- In a Ø26cm cast iron skillet on medium heat, add peaches cut in pieces, butter, sugar, salt, cinnamon, and vanilla.
- Cook down till fruit is softened and starting to turn jammy.
- Stir in discard or flour and let juices slightly thicken.
- With an ice cream scoop drop biscuits on top of the fruit to cover the entire surface.
- Bake in 180℃ preheated oven for 25 minutes.
- OPTIONAL to serve, drizzle with tahini. DIVINE!
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