Peach and Blueberry Cobbler
Procedure
Chef Critique - Flavor okay, but the biscuit was very dense
My Critique - I was disappointed that we forgot to add the leavener, otherwise, okay
Group Critique - Okay, woulda been better with leavener
- 1 Preheat the oven to 350°F (175°C).
- 2 Toss the peaches and blueberries with sugar to coat evenly.
- 3 Place the fruit in a baking dish.
- 4 Sift together the flour, sugar, baking powder, and salt.
- 5 Cut the butter into small pieces about the size of a hazelnut, and add to the flour mixture. Mix gently.
- 6 Whisk the egg and milk together.
- 7 Add to the flour mixture and mix just until dough sticks together; knead gently.
- 8 Divide into 8 small or 4 large biscuits and cover the top of the fruit.
- 9 Bake for 25 to 30 minutes, or until the fruit is tender and the shortcake is lightly browned.
- 10 Allow the cobbler to cool slightly before serving.
- 11 Serve warm with cream, whipped cream, or ice cream.
Chef Critique - Flavor okay, but the biscuit was very dense
My Critique - I was disappointed that we forgot to add the leavener, otherwise, okay
Group Critique - Okay, woulda been better with leavener
