Title: Sylvia's Peach Cobbler
Categories: Pie Biscuit
Yield: 4 Servings

		"This recipe, adapted for a
		Home-size baking pan, can
		Satisfy your cravings
		For Southern-style peach
		Cobbler if you can't make it
		To Sylvia's."

3 29 ounce cans cling peaches halves, drained 1-1/2 cups plus 2 Tbsp. sugar 3/4 cup (1-1/2 sticks) plus 2 Tbsp. unsalted butter 2 Tbsp. vanilla extract 1/3 cup all-purpose flour 3/4 cup water 1 recipe Biscuits (See Recipe)

Combine the peaches, 1-1/2 cups of the sugar, 3/4 cup of the butter, and the vanilla in a heavy 4 quart pot over medium heat. Heat to simmering and cook until the butter is melted. Stir the flour into the water in a small bowl until smooth. Stir this paste into the peaches. Simmer and stir well, scraping the bottom and sides, until the peach liquid is thickened, and smooth, about 3 minutes.

Cool the peaches to room temperature, then chill them thoroughly, covered well with plastic wrap.

Lightly grease a 13 x 9 x 2 inch baking dish. Heat the oven to 350 degrees. Prepare the biscuit dough.

Roll out two thirds of the dough on a lightly floured surface to a 15 x 19 inch rectangle. Fold the dough in thirds and place it into the baking dish. Unfold the dough and center it in the dish so there is about a 1 inch overhang around all of the edges. Spoon the chilled peach filling onto the dough and smooth the top. Sprinkle with the remaining 2 Tbsp. of sugar and dot with the remaining 2 Tbsp. butter. Roll out the remaining biscuit dough to a 9 x 13 inch rectangle. Cover the peach filling with this dough and fold the overhanging dough over the top piece. Crimp the edges or press them with a fork to seal. Poke the top of the dough with a fork several times.

Bake until the filling is set (it will barely jiggle when you tap it with your fingers) and the crust is a deep golden brown. This will take about 1 hour and 50 minutes. Rotate the baking dish once or twice during the cooking if you see that it is cooking unevenly. Remove and cool before serving. Serves 12

Sylvia's Biscuits

1/2 cup solid vegetable shortening, plus more for the pan 5 cups all-purpose flour 1/2 cup sugar 4 tsp. baking powder 2 tsp. salt 1-1/4 cups milk 4 large eggs

Preheat the oven to 400 degrees. Grease an 11 x 7 inch pan with shortening.

Stir the flour, sugar, baking powder and salt in a large mixing bowl until blended. Make a well in the center of this dry mixture and add the milk, 1/2 cup shortening, and eggs. Mix the wet ingredients with you hands until the eggs and milk are blended. (There will still be some lumps of shortening.) Slowly work the dry ingredients into the wet ingredients with your fingertips. The finished dough should be soft but not sticky, so you may have to add a little more flour if it seems to wet, or stop mixing before all the flour is added if it seems to dry.

Turn the biscuit dough out onto a lightly floured surface. Roll the dough out to 1/2 inch thick. Cut into 3-1/2 inch rounds and place side by side on the greased baking pan. (The biscuits should be touching but not overlapping.) Reroll the dough as many times as necessary to cut all the biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on top of the warm oven is a good place).

Bake until the biscuits are deep golden brown and light to the touch when you pick one up, about 20 minutes. If some of the biscuits are browning more quickly than others, rotate the pan after about 10 minutes. Break apart and serve. Makes 24

From: Sylvia's Soul Food--Recipes from Harlem's World Famous Restaurant Asbury Park Press 2/3/93 Shared By: Pat Stockett

From The Files of: Pat Stockett From: Pat Stockett Date: 02-23-98 (07:06) The Once And Future Legend (1) Cooking

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