Stephen Satterfield Instagram – Late summer luxury. Transporting me to childhood. To granny’s house on whites mill. To 90s buffet lines, like shoney’s and piccadilly and sizzler and all the like I can’t quite remember right now. Cobbler is my favorite kind of indulgence — accessible. Here’s a PSA in the spirit.
Preheat to 400 degrees like Juvi. Remove skins from a gang of peaches, til you can fill like 4-5Cups. Put those peaches in a saucepan. To that you add a quarter cup: of sugar and water, plus a Tablespoon of cornstarch to thicken it up. I also added a pinch of cardamom and black pepper from my sister @sanajaverikadri of @diasporaco, making a good decision even better. Snuck in some elderberries for the ancestors. But there are no rules, just move as you please.
Cook til soft, but not too soft, more like a low simmer for bout 20 min.
While that is underway, gotta slay the drop biscuits. This is not my normal biscuit recipe, but it’s the one for the occasion…
Put a sieve over a bowl. Add 1C flour, 1.5TB sugar and baking powder, plus pinch of salt. Shake the sieve like a walnut tree at harvest until the dry mix is in a super fine form in your bowl. Now we need butter. The colder the better. A full stick. Grate it like the cheap Kraft “Colby Jack” use your fingertips to add the fat to the mixture be gentle and go until the mix is a bit pebbled. Add a 1/3 Cup of milk and bam you got biscuit dough. Now shape it into little squares.
Back to the base. Transfer from saucepan to a cast iron and carefully plop the biscuits on top. Cook til golden brown. Eat hot with vanilla ice cream on top, y’all already know…. | Posted on 25/Jul/2021 19:31:14
