Switch out the jam flavor in the pinwheel biscuit topping to mix it up or make use of a half-used jar hanging out in the fridge.
Peach and Mango Cobblers
Ingredients
- 2 cups all-purpose baking mix*
- ½ cup whole milk
- ¼ cup plus 2 tablespoons sugar, divided
- ¼ cup strawberry preserves
- 3 cups sliced peeled fresh peaches
- 2 cups chopped mango
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
Instructions
- In a medium bowl, stir together baking mix, milk, and 2 tablespoons sugar until a dough forms. Turn out dough onto a floured surface, and roll into a 12×8-inch rectangle. Spread preserves onto dough. Starting at one long side, roll up dough, jelly roll style; pinch seam to seal. Wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 400°. Spray 4 (5-inch) cast-iron skillets with cooking spray
- In a medium bowl, stir together peaches, mango, flour, lemon juice, salt, and remaining ¼ cup sugar until well combined. Divide peach mixture among prepared skillets.
- Unwrap dough and cut crosswise into 12 (1-inch-thick) slices. Place 3 slices on top of each skillet. Place skillets on a baking sheet.
- Bake until biscuits are golden brown, about 25 minutes. Serve warm.
Notes
KITCHEN TIP: This cobbler can also be baked in a 10-inch cast-iron skillet. Baking time may increase by 5 minutes.
*We used Bisquick.
*We used Bisquick.
