GEORGIA PEACH COBBLER
1 ¼ cups all-purpose flour ¾ cup whole-wheat flour 1 ¼ teaspoons sea salt 4 teaspoons aluminum free baking powder 3 tablespoons unsalted butter, cubed 1/3 cup low-fat cream cheese ¾ cup buttermilk 2 tablespoons heavy cream 3 tablespoons cane sugar 1½ pounds fresh peaches, peeled and sliced 1 teaspoon orange peel ½ cup heavy cream
1. Lightly coat a baking sheet with canola oil spray. In a large mixing bowl, sift together dry ingredients. 2. Cut butter and cream cheese into dry ingredients with a pastry cutter. Add buttermilk and mix with a fork until just combined. 3. Transfer dough onto a lightly floured surface and knead gently just until dough forms. Roll out dough to ¾-inch thick. Using a 2 1/2-inch round cutter, form 12 biscuits and arrange about 1 inch apart on prepared baking sheet. Place biscuits in refrigerator until completely chilled. 4. Preheat oven to 400F. 5. Remove biscuits from refrigerator and lightly brush tops with heavy cream and sprinkle with sugar. 6. In a large bowl, toss together peaches and orange peel. Evenly divide peaches between 12 8-ounce ramekins. Place 1 biscuit on top of peaches. Bake for 20 to 25 minutes, or until biscuit is golden brown. 7. Pour heavy cream into a small bowl and whip with electric mixer on high until stiff peaks form. 8. Garnish each cobbler with 1 tablespoon whipped cream.
GEORGIA PEACH COBBLERSubmitted photo/the Covington News
Fruits and vegetables never taste better than when they’re fresh from a summer garden.