Recipe: Peach Cobbler with Buttermilk Biscuits

PEACH COBBLER

FOR THE FILLING:
3 pounds frozen peaches, thawed
2 tablespoons freshly squeezed lemon juice
1 cup granulated sugar
2 tablespoons flour
FOR THE BISCUIT DOUGH:
1 1/3 cups all-purpose flour
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 cup butter, chilled
2/3 cup buttermilk
2 teaspoons granulated sugar for sprinkling
Whipped cream or ice cream (optional for serving)

TO PREPARE THE FILLING:
Preheat oven to 400 degrees F. Place a pan on a lower rack to keep your oven clean from drips.

Cut peaches into wedges, if necessary, and place in a deep, 10-inch pie plate or a 13- by 9-inch baking dish. Toss peaches with lemon juice, sugar and flour. Cover with foil.

Bake 25 minutes or until peaches are hot and bubbly.

TO MAKE THE BISCUITS:
Whisk together flour, 3 tablespoons sugar, baking powder, baking soda and nutmeg. Cut in butter with a pastry blender until mixture resembles small peas. Add buttermilk and mix with a fork until the mixture clumps together.

Drop tablespoons of dough over the peaches. Sprinkle remaining 2 teaspoons of sugar over biscuits.

Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

Makes 8 to 10 servings
Source: Jane Black, The Washington Post, July 17, 2008