Caramel Peach Cobbler

Caramel Peach Cobbler

Filling
1 Cup Sugar
1 ½ Tbls flour
1 Cup of peach juice drain from peaches
1 Jar of homemade canned peaches sliced or 1 29oz can of Margaret Holmes O’sage    
   Peaches Raggedy Ripe Freestone
1 ½ Tbls unsalted butter
1 Tbls Caramel syrup
2 tsp nutmeg
2 tsp cinnamon

In a saucepan, mix sugar, flour, peach juice, and butter bring to a boil and reduce to low add in caramel, nutmeg, and cinnamon and cook on low. Set peaches aside

Dough
1 1/3 Cup flour
1 Tbls sugar
1 ½ tsp baking soda
½ tsp salt
3 Tbls of Lard
2 Tbls of Butter Crisco
2/3 cup organic whole milk

In a medium bowl mix, all stir about 50 stirs with wooden spoon making sure you do not see any white clumps of lard.  Set aside
Mix peaches into saucepan and pour into small casserole dish, than drop six spoonfuls of dough over peaches. Bake at 400* for 30 minutes with a golden brown color remove from oven and brush biscuits with some melted butter. Enjoy!

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