Southern Peach Cobbler

This classic Southern dessert is a great way to enjoy the sunny flavor of peaches throughout the year.


3 cans (15 oz) sliced peaches, packed in juice, drained and 1/4 cup juice reserved


2 Tablespoons instant tapioca

1/2 Tablespoons lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg


1 cup flour

1 Tablespoon sugar

1/2 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons chilled butter, cut into pieces

1/2 cup sour cream

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 425°. Place peaches and reserved juice in large bowl. Toss gently with next five ingredients. Pour into a 9x13x2 inch pan. Set aside.

For biscuits: Place dry ingredients in food processor. Add butter, pulse until mixture forms small crumbs. Add sour cream and pulse again until dough forms a ball. Remove dough to a floured surface. Using floured rolling pin, roll out dough to ½” thickness. Cut dough into circles using cookie cutter or top of a glass. Should yield 10-12 biscuits.
Place biscuits evenly over top of fruit. Bake 25 minutes, or until biscuits are golden brown and juice is bubbly.
Serves 10-12.