On Thu 20 Oct 2005 08:04:37p, Terry Pulliam Burd wrote in rec.food.cooking:

> My mother made a really great fruit cobbler and I have her recipe
> around here somewhere <fists on hips, scanning recipe software, old
> 3x5 cards, old journal-type recipe book> and I cannot find the d*mned
> thing. I've made cobblers for years and have never really been happy
> with the topping. Too dense, but I can't find a recipe that produces
> the light, fluffy topping my mother made. Anyone have a good topping
> recipe that is, uh, light and fluffy? (Okay, Tee, define "light and
> fluffy": you can easily poke a spoon through it and it's not an inch
> thick.)

Terry, I often use a "cream biscuit" dough for topping a cobbler. If
you've not made them, cream biscuits are unusually light and delicate. For
cobbler, I would increase the sugar to 3-4 tablespoons.

Obviously, the thickness of the topping is largely dependent on how thick
you put the dough on before baking. If you want it thinner, I'd not exceed
~1/4 inch.

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough
forms a ball. Turn the dough out onto a surface dusted with additional
flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough
flour to keep dough from sticking to your hands. Gently roll out dough to
1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut
dough into biscuits. Place on baking sheet coated with cooking spray,
leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until
golden brown.

HTH

--
Wayne Boatwright *¿*
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