Peach and Raspberry Cobbler W/buttermilk Biscuit Crust Pt 1
| Yield: | 1 Servings |
| Categories: |
| FILLING | ||
| 2 1/2 | lb | Firm; ripe yellow-fleshed free stone peaches, about 8 to 10 (up to 3 lbs) |
| 1/2 | pt | Basket (about 1 cup) fresh raspberries, or 1 cup thawed frozen raspberries, drained |
| 2/3 | c | Sugar |
| 2 | tb | All purpose flour |
| CRUST | ||
| 3/4 | c | All purpose flour |
| 3/4 | c | Cake flour |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda (if the dough is made with cream or milk, omit baking soda) |
| 4 | tb | Cold; unsalted butter |
| 2/3 | c | Buttermilk; cream or milk |
| GLAZE | ||
| 1 | tb | Buttermilk; cream or milk |
| 1 | tb | Sugar |
| One 1 1/2 quart ovenproof baking dish |
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