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Peach Cobbler

2 tablespoons butter
5 pounds peaches, halved, pitted, and cut into 1 1/2 inch wedges
1 1/2 cups sugar
1/4 cup instant tapioca
1 tablespoon fresh lemon juice
2 teasoons grated lemon peel
1/2 teaspoon ground cinnamon
1/2 teeaspoon ground nutmeg
pinch salt

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup chilled butter, cut into pieces
1 cup sour cream

2 tablespoons powdered sugar
vanilla ice cream

Position rack in lowest third of oven and preheat to 425F. Grease
10 x 14 x 2 inch baking dish with 2 tablespoons butter. Place
peaches in large bowl. Add sugar, tapioca, lemon juice, lemon
peel, cinnamon, nutmeg and salt; toss gently. Let stand 10 minutes.

Combine flour, sugar, baking powder, baking soda and salt. Cut in
butter until mixture resembles coarse crumbs. Add sour cream and
blend just until soft dough forms. Turn dough out onto lightly
floured surface and knead just until no longer sticky, about 30
turns. Roll dough out to thickness of 1/2 inch. Cut out stars
using floured 3 inch star cookie cutter. Gather scraps, reroll
and cut out additional stars.

Transfer fruit mixture to prepared dish. Top mixture with star-shape
biscuits, spacing evenly. Bake until juices bubble and thicken
and biscuits are deep golden brown, about 50 minutes. Cool cobbler
slightly. Sift powdered sugar over biscuits. Serve warm with ice


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