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Peach and Cherry Cobbler with Cream Cheese Biscuits

I made this cobbler last spring with roasted strawberries and grapefruit and I have thought about the biscuits ever since. It’s peak summer so this version is peach and cherry. We ate it at a family bbq last night and again this morning for breakfast. The biscuits are so good I would make them on their own and savor them with espresso.

yield : 1 small cobbler

prep time : 1 hour

Filling :

6 Peaches, pitted and cut into chunks

2 cups Sweet Cherries, pitted but whole

1/2 cup Sugar

2 Tbsp Lemon Juice

1 1/2 Tbsp Cornstarch

1/2 tsp Cinnamon

1 tsp Kosher Salt

Biscuits :

1 ½ cups All Purpose Flour

1/3 cup Sugar, plus 1 Tbsp for dusting

1 ½ Tbsp Baking Powder

½ tsp Kosher Salt

½ cup / 1 stick Unsalted Butter, cold and cubed

2/3 cup Heavy Cream, plus 1 Tbsp for topping biscuits

½ cup Cream Cheese, room temperature

For the Biscuits:

In a food processor add flour, sugar, baking powder and salt. Pulse to combine. Add cold cubed butter and pulse until sandy. Add heavy cream and buzz once more until a thickened crumbly dough forms. Pour out onto a floured surface and knead dough a bit to bring together into a solid mass. Using a rolling pin, roll dough into a flat square about 8 inch by 8 inch and fold in half and then in half again, creating a small stacked square. Roll dough flat into a square once more and spread cream cheese onto one half of the square. Fold cream cheese side over onto bare side, fold over once more so you again have a small stacked square. Roll out to 1 inch thick and use a cookie cutter or cup to cut out circles. You can reform the dough one time before it gets sticky. You want 6 - 8 circle cut outs total. Don’t throw away the scraps, they make a great snack when baked.

Place biscuit cut outs on to a sheet tray and refrigerate for 30-45 minutes.

Turn oven up to 400°

Mix peach chunks with pitted cherries, ½ cup of sugar, cornstarch, lemon juice, cinnamon and salt. Mix to combine everything. Transfer to a baking dish. I use a 8 x 10 inch dish but smaller works too.

Arrange chilled biscuits over the top of the fruit. Brush biscuits with reserved heavy cream and sprinkle with reserved sugar.

Bake for 30-35 minutes, until biscuits are brown and fruit is bubbly.