The Covington News - - HEALTH -

Serv­ings: 12


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.


Sub­mit­ted photo/the Cov­ing­ton News

Fruits and veg­eta­bles never taste bet­ter than when they’re fresh from a sum­mer gar­den.


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