Campfire Biscuit Cobbler

New Mexico is still a ranchers paradise. One of the few "open-range" states left in our country- the old tradition runs strong.


  • 1/4 cup corn starch
  • 1/2 cup water
  • 3 cups water
  • 3/4 cup Jack Daniels whiskey
  • 3/4 cup Steen’s 100% Pure Cane Syrup
  • 1/2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 cups apples, peeled and diced
  • 1 1/2 cups rhubarb, diced
  • 1 1/2 cups sweet potatoes, peeled

Preheat oven to 375 degrees F. In a large mixing bowl, place corn starch and ½ cup water. Using a wire whisk, blend ingredients thoroughly. Set aside. In a 3-quart cast iron Dutch oven, place 3 cups water, Jack Daniels, Steen’s Cane Syrup, cinnamon and nutmeg. Bring mixture to a rolling boil and reduce heat to simmer. In separate batches, blanch apples, rhubarb and sweet potatoes in syrup until tender. When fruit is tender, remove and drain. Bring liquid back to a rolling boil. Blend corn starch thoroughly and, using a wire whisk, add to the simmering liquid until thickened. Remove from heat and add poached fruit. Transfer mixture to a 12-inch cast iron skillet and cool slightly. Cover fruit with biscuit topping and bake 25 - 30 minutes or until golden brown. Serve warm with your favorite ice cream.

4 cups all purpose flour
1 1/2 cups shortening
1/2 cup sugar
1 tablespoon salt
1/4 cup baking powder
3/4 cup buttermilk
3 whole eggs

In a small mixing bowl, sift all dry ingredients together. Cut in shortening and set aside. In another small mixing bowl, combine buttermilk and eggs. Pour buttermilk mixture into shortening mixture and combine. Do not over mix. Form biscuit dough into a circle approximately 1/2-inch thick and large enough to cover the fruit. Place dough over fruit mixture in the skillet prior to baking. Bake for 25-30 minutes or until golden brown. Serve warm.



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