Peach Cobbler with Clabber Biscuits

By Hklbrries

When people had access to unpasteurized milk on farms, clabber was a sour, thickened byproduct. These biscuits use yogurt and heavy cream to recreate the flavor. Neal's original recipe added sour cherries or raspberries to the fruit; we skipped them and didn't miss them.

Ingredients

• Biscuits:
• 6 cups peeled, pitted and sliced peaches
• 4 tbsp all-purpose flour
• 1 1/2 cups sugar
• Dash of nutmeg
• Dash of cinnamon
• 2 cups all-purpose flour
• 2 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tsp baking soda
• 4 tbsp cold butter, cut in pieces
• 3/4 cup plain, nonfat yogurt
• 1/4 cup heavy whipping cream

Preparation

Step 1

Preheat oven to 425 F. Toss the peaches with flour, sugar, nutmeg and cinnamon. Coat a 13-by-9-inch baking dish with butter. Spread the fruit in the dish.

Sift the flour, sugar, baking powder, salt and baking soda into a mixing bowl. Cut the butter with your fingers or a pastry blender until the flour resembles coarse meal. Stir in the yogurt and heavy whipping cream. Turn the dough onto a lightly floured work surface (it will be sticky) and knead it, folding and pressing together lightly, sprinkling with as little additional flour as possible until it is soft and no longer sticky.

Pat about 1/2 inch thick and cut into 10 to 12 rounds with a biscuit cutter or drinking glass dipped in flour. Place the biscuits on the fruit. Cut scraps into diamonds and place between the circles.

Bake for about 25 minutes, until the fruit is bubbling and the biscuits are golden brown on top. Serve warm.