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Filling – 8 medium summer peaches about 2 lbs. pitted, peeled and sliced – 1 tablespoon lemon juice – 1/4 cup 60 ml wildflower honey – 1/3 cup 75g granulated sugar (can adjust more or less to taste) – 2 tablespoons cornstarch
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Biscuit crust – 2 cups 240g all-purpose flour plus more for dusting – 4 teaspoons baking powder – 1/4 teaspoon baking soda – 3/4 teaspoon fine grain sea salt – 1/4 cup sugar – 4 tablespoons butter cold and cubed – 1 1/4 cup 300 ml buttermilk, chilled plus more if needed – 1/2 cup turbinado sugar
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– Place the peaches in a large bowl and add the lemon juice; toss to coat. Stir in the wildflower honey and granulated sugar. Let the peaches stand at room temperature until they give off their juices (called ‘sweating’ the peaches), about 1 hour. – In the meantime, prepare the biscuit dough and preheat the oven to 425°F. – Combine the flour, baking powder, baking soda, sea salt and sugar in a large bowl. Cut the butter into the flour mixture with a pastry blender or with the
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tines of a fork. When the butter is incorporated and pea-sized pieces of butter are speckled throughout the flour, add the buttermilk and stir until soft dough is formed. If the dough is very stiff, add additional buttermilk 1 tablespoon at a time until a sticky dough is formed. – Turn the dough onto a floured surface and dust liberally with more flour. Knead five or six times, then pat the dough into a round disk 1/2-inch thick. Use a 2 1/2 inch round cutter to cut biscuits from the dough.
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– Lightly spray a 10-inch cast-iron skillet with cooking spray. Add the cornstarch to the peach mixture and stir well until no lumps remain. I didn’t put this in the ingredients list, but a splash of bourbon in the mix never hurts. Add it now if you have it. – Pour the mixture into the 10-inch pan. Place biscuits just touching on top of the peaches. You will have some leftover biscuits; you can freeze them between waxed paper or bake them for tomorrow’s breakfast!
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Sprinkle the biscuits generously with the coarse turbinado sugar. Put the skillet in the oven. If your peaches are particularly juicy, add a pan underneath the skillet in case some of the filling bubbles over. – Bake for 35-40 minutes, or until the biscuits are deep golden brown and baked through the centers. You can check doneness by lifting a center biscuit with a fork to see if it’s done underneath. Add additional bake time if needed. A sheet of foil
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can be used to cover the biscuits if they seem to be over-browning. – Let the cobbler stand about 15 minutes before serving. Serve heaping helpings of warm cobbler with scoops ice cream.
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