Peaches N' Cream Cobbler #RSC

• 1 (8 ounce) package refrigerated buttermilk biscuits
• 4 fresh peaches, peeled and sliced
• 12 cup sugar
• 12 cup heavy cream
• 12 cup sliced almonds, toasted
• Reynolds Wrap Foil

1. Preheat oven to 350 degrees.
2. Line n 8 X 8 X 2 pan with Reynolds Wrap foil.
3. Grease lightly.
4. Place refrigerator biscuits in a single layer on top of the foil, and press down to create a bottom crust.
5. Layer sliced peaches over crust.
6. Sprinkle sugar over peaches, then pour cream over the sugar.
7. Sprinkle with toasted almonds.
8. Bake for 15- 20 minutes, until the top is bubbly and peaches are cooked through.

buttermilk, peaches, sugar, heavy cream, almonds, foil

Taken from www.food.com/recipe/peaches-n-cream-cobbler-rsc-487722 (may not work)