MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Peach Cobbler
  Categories: Desserts, Ceideburg 2
       Yield: 6 servings
  
 MMMMM-----------------------PEACH FILLING----------------------------
       7 c  Pitted peaches, peeled, cut
            -in sixths
     3/4 c  Sugar, or to taste
       2 tb Fresh lemon juice
       4 tb Butter
 
 MMMMM----------------------BISCUIT TOPPING---------------------------
       1 c  Flour
       2 tb Sugar
     1/4 ts Salt
       2 ts Baking powder
       4 tb Chilled butter
       6 tb Milk
            Preheat oven to 425F.
 
 MMMMM--------------------------FILLING-------------------------------
  
   Place the prepared peaches in an 8-inch square baking pan and sprinkle
   evenly with the sugar.  Drizzle on the lemon juice and dot with the
   butter. Set aside.
   
   TOPPING:
   
   Combine the flour, sugar salt and baking powder in a large bowl and
   stir together with a fork.  Cut the butter into bits and drop it into
   the bowl, then cut it into the flour mixture until dough resembles
   fine, even crumbs. Slowly add the milk, stirring with a fork.  Gather
   the dough together and place it on a lightly floured surface.  Knead
   8 to 10 times, until it is fairly smooth.  Roll or pat the dough into
   a shape that will fit the baking dish ++ it should be no more than
   1/2 inch thick , so trim edges if necessary.
   
   Place the dough over the fruit in the pan, pressing it down into the
   fruit all around the edges.  Bake for 35 to 45 minutes, until the
   juices are bobbling, the biscuit crust is golden brown and the
   peaches are tender when pierced through the crust with a knife.
   Remove from the oven and place on a wire rack.  Serve warm with heavy
   cream.
   
   Serves 6.
   
   Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.
  
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