Breakfast Peach Cobbler

1. Preheat the oven to 450°.

2. In a large pan add the Peaches with the Juice. Add the Sugar, Cinnamon, and the Cornstarch. Turn the heat onto medium and cook it, stirring constantly, until the juice thickens to a gravy-like consistency.

3. Pour the peaches into a 9x13 glass baking dish and set aside.

4. Make the biscuits. In a mixing bowl combine the Flour, Baking Powder, Sugar, Cream of Tartar, and the Salt. Stir these ingredients together.

5. Add the Softened Butter and cut it in with a fork or a pie cutter. You don’t want the butter to be completely mixed in, but in small chunks. See the picture for a good idea. You want it to be crumbly.

6. Add the Buttermilk and stir it together until it forms a ball, then knead the ball of dough a couple of times to make sure it is mixed well. You do NOT want to over-knead the dough. It will make it more tough and then the biscuits won’t be as light and fluffy.

7. Sprinkle Flour over a surface and roll the dough out. I like to roll it out to be between ¾-1 inch thick.

8. Cut the biscuits out with a round cookie cutter. If you don’t have one you can use a cup. Place the biscuits on top of the Peaches.

9. Bake for 10-15 minutes, or until the biscuits are lightly golden brown on top.

10. Serve and enjoy!