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1
Preheat oven to 375u00b0.
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2
Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan.
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3
Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan.
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4
In a small bowl stir together the cold water and corn starch, set aside.
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5
In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils.
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6
Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat.
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7
Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce.
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8
Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done.
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9
Bake cobbler for 30 minutes or until golden brown and done in the center.
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10
Remove from oven and spread on the remaining rum sauce.
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11
Best served warm, alone or with a scoop of vanilla ice cream.
