Butter Biscuit Peach Cobbler

Ingredients

• 2 cans peaches , 29 ounce
• 0.75 cups white sugar
• 0.5 cups brown sugar
• 0.5 cups unsalted butter
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoons nutmeg
• 1 pinch salt
• 1 can refrigerated buttermilk biscuit dough , 16 ounce
• 1 pinch ground cinnamon
• 1 pinch white sugar
• 1 pinch ground nutmeg
• 1 pastry for a 9-inch pie crust

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Mix peaches, 3/4 cup white sugar, brown sugar, butter, cornstarch, vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and salt in a large pot over medium heat; cook and stir until sugars are dissolved and butter is melted, about 5 minutes.

3. 3

   Sprinkle each biscuit with 1 pinch cinnamon, 1 pinch white sugar, and 1 pinch nutmeg. Flatten biscuits on a lightly floured surface using a rolling pin. Cut each flattened biscuit into 12 to 15 small squares; stir into peach mixture. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes.

4. 4

   Pour peach-biscuit mixture into a 9x13-inch baking dish and allow to thicken for 2 to 3 minutes; cover or decorate with pie crust. Cover dish with a sheet of aluminum foil and place dish on a baking sheet.

5. 5

   Bake in the preheated oven until crust is golden brown, 45 minutes to 1 hour. Cool before serving.