Apple Cobbler with Dropped Cheddar Biscuit Topping
- 3/4 cup packed light brown sugar
- 1 teaspoon freshly grated lemon peel
- 1/2 teaspoon cinnamon
- 4 tablespoons butter
- 10 Granny Smith apples, peeled, cored, and thinly sliced
- 3 cups flour
- 1/4 cup plus 1 tablespoon Sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 cup cold butter, cut into pieces
- 1 1/2 cups coarsely shredded sharp Cheddar Cheese
- 1 cup buttermilk
In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add half the Apples; cook, stirring, 5 minutes, until tender. Gently stir into Sugar mixture. Repeat process with remaining 2 tablespoons butter and Apples. Transfer filling to a 13" x 9" baking dish; cover and keep warm.
In a large bowl, combine flour, 1 tablespoon Sugar, baking powder and salt. With a pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in Cheddar and buttermilk. Turn dough onto a work surface (dough will be crumbly). Knead until dough is smooth and holds together.
Uncover filling. Drop dough by walnut-size pieces over Apple mixture to cover; sprinkle with remaining 1/4 cup Sugar. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. Top with vanilla ice cream.