Ingredients:

  • 6 cups fresh or frozen peaches, peeled, pitted, and sliced
  • 3/4 cup granulated sugar (for filling)
  • 3 tablespoons cornstarch or flour (for thickening)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small cubes (for filling)
  • 2 cups all-purpose flour (for topping)
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for topping)
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes (for topping)
  • 3/4 cup cold buttermilk
  • 1 tablespoon milk or egg wash (for brushing)
  • 1 tablespoon coarse turbinado sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Prepare the Peach Filling: In a large bowl, gently combine the peaches, 3/4 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and vanilla extract. Toss carefully until the peaches are evenly coated.
  3. Pour the peach mixture into the prepared baking dish and dot the top evenly with the small cubes of 2 tablespoons of butter.
  4. Make the Biscuit Topping: In a separate, chilled bowl, whisk together the 2 cups flour, baking powder, 2 tablespoons sugar, and salt.
  5. Cut in the 6 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  6. Gradually pour in the cold buttermilk, mixing gently with a fork until the dough is just combined. Do not overmix; the dough should look shaggy.
  7. Turn the dough onto a lightly floured surface and gently pat or roll it to about a 1/2-inch thickness. Cut out rounds or rough squares.
  8. Assemble and Bake: Arrange the biscuit pieces over the peach filling, leaving small gaps for the filling to bubble through.
  9. Brush the tops lightly with milk or egg wash, and sprinkle generously with coarse sugar.
  10. Bake for 40–45 minutes, or until the topping is golden brown and the peach filling is vigorously bubbling around the edges. Let cool on a wire rack for at least 15–20 minutes before serving warm.