PECAN BISCUIT PEACH COBBLER

PECAN BISCUIT PEACH COBBLER
Zoe’s version of an old Southern Living recipe

¾ cp Splenda blend or sugar
2 Tbs cornstarch
1 tsp ground cinnamon
¾ cp water
8 cps sliced fresh peaches (about 5 lbs.)
3 Tbs butter, melted
¼ cp Splenda brown sugar blend or brown sugar

1 cp chopped pecans
1 cp whole wheat flour
1 cp unbleached all-purpose flour
2 tsp baking powder
¼ tsp salt
(Or substitute 2 cps self-rising flour for the flours, baking powder, and salt)
2 tsp sugar
1/3 cp shortening (I like butter-flavored shortening)
1 cp buttermilk
Combine first 4 ingredients in large cooking pot; add peaches. Bring to a boil; cook 1 minute. Pour into a lightly greased 13-X 9-inch baking dish; set aside.
In small bowl, combine butter, brown sugar, and pecans; set aside.
Combine flours, baking powder, salt, and 2 tsp sugar; cut in shortening with a pastry cutter until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface; fold over 3 or 4 times.
Roll dough out to a 12- X 8-inch rectangle; spread with pecan mixture, leaving a ½-inch border. Starting with long side, roll up jellyroll fashion. Cut roll into ½-inch slices; arrange slices over peach mixture (should have about 12 biscuits). Bake in preheated 400 degree oven for 25 minutes or until lightly browned