Peach Cobbler with Brown Butter Chestnut Biscuits {gluten-free}
yields: 6 servings
Ingredients
Peach Filling
- 2½ lbs fresh peaches, sliced into eighths (4-5 peaches)
- 1 tablespoon Bob’s Red Mill tapioca flour
- 3 tablespoons light or dark brown sugar
Brown Butter Chestnut Biscuits
- ¼ cup + 2 tablespoons chestnut flour
- ¼ cup + 2 tablespoons gluten-free oat flour
- 2 tablespoons sweet rice flour, different from "white rice flour" or "brown rice flour"
- 2 tablespoon Bob’s Red Mill tapioca flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 3½ tablespoons unsalted butter
- ¼ cup + 3 tablespoons cold buttermilk
INSTRUCTIONS
- First, brown the butter: In a small pan, heat the butter. After the butter melts and foams, it will begin to turn golden brown with a nutty aroma. Stir frequently, watching carefully until it just browns. Pour the browned butter with any crispy bits into a parchment-lined bowl and refrigerate until solid, at least an hour.
- Preheat the oven to 450°F.
- Toss the peaches with tapioca starch and brown sugar in a medium skillet. Heat on the stove, stirring until just warm and beginning to bubble, 3-5 minutes. If using a cast iron skillet, you can bake it right in the skillet, otherwise, transfer it to an 9-inch round or 9x9-inch square baking dish.
- In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, tapioca starch, xanthan gum, sugar, baking powder, soda, and salt.
- When the butter is chilled, cut it into ¼-inch pieces, add it to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no bigger than a pea.
- Add the buttermilk and stir with a fork to completely combine.
- Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of warm peaches.
- Bake for 20-24 minutes, until the biscuits are golden brown on top, kissed with a few dark spots.
- Serve warm with vanilla ice cream.
Notes
*I grind my own oat flour by pulsing gluten-free oats in the blender or food processor until fine, then sifting out any large pieces.
**If you don't have time to chill the brown butter, you can skip the brown butter step and just use regular butter - the biscuits will still be tasty! If not browning the butter, use only 3 tablespoons of butter!
