Peach and Raspberry Cobbler With Butter Biscuits

Ingredients

8 lrg peaches, peeled and sliced

2 cups raspberries

1 1/4 cups sugar

2 cups + 4 TBSP flour

1/4 teaspoon cinnamon

3 1/2 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

6 tablespoons unsalted butter

3/4 cup milk

1/4 cup whipping cream

Flour, sugar

Vanilla ice cream

Preparation

For fruit, combine peaches, raspberries, sugar, flour and cinnamon in large mixing bowl; pour into greased 13-by-9 inch baking di sh. Set aside. Heat oven to 425.

For biscuits, mix flour, baking powder, sugar and salt in medium bowl. Cut butter into flour mixture with pastry blender, two knives or food processor.

Stir in milk and cream until just combined (don't overmix); turn onto floured surface. Knead dough about 10 times; roll or pat to 1/2 inch thick. Cut into circles or other shapes with biscuit cutter; place biscuits on top of fruit. If you don't have a biscuit cutter, you can use the top of a drinking glass.

Sprinkle biscuits with sugar. Bake 35 minutes, or until biscuits are lightly browned. Serve with ice cream.

Serves 10