Cinnamon Biscuit Peach Cobbler

• all-purpose flour↗1 1⁄2 cups
• brown sugar↗1 tablespoon

  divided

• brown sugar↗1⁄3 cup

  divided

• baking powder↗2 teaspoons
• salt↗1⁄4 teaspoon
• baking soda↗1⁄4 teaspoon
• cold butter↗6 tablespoons
• milk↗1⁄2 cup
• butter↗2 tablespoons

  melted

• chopped pecans3⁄4 cup
• ground cinnamon↗3⁄4 teaspoon
• Filling
• packed brown sugar1 cup
• cornstarch↗2 tablespoons
• grated lemon peel3⁄4 teaspoon
• cup water↗1
• cups sliced peeled peaches9

Step-by-step instructions

1. 1

   Combine flour, 1 tbsp brown sugar, baking powder, salt and baking soda; cut into butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surgace; knead 10-12 times. Pat into a 12 in square. Brush with melted butter. COmbine walnurs, cinnamon and remaining brown sugar; sprikle over dough to within 1/2 in of edge. Roll up jellyroll style. Seal dough; set aside.

2. 2

   In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9 inch baking dish.

3. 3

   Cut dough into twelve 1 inch slices; arrange buscuits over filling, Bake, uncovered, at 400 for 20-25 minutes or until golden brown.