# Components:
→ Peach Filling
01 - 6 large ripe peaches (about 1.5 lb), peeled, pitted and sliced
02 - 1/3 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 tablespoon lemon juice
05 - 2 teaspoons cornstarch
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - Pinch of salt
→ Biscuit Topping
09 - 1 cup all-purpose flour
10 - 1/4 cup granulated sugar
11 - 1 teaspoon baking powder
12 - 1/2 teaspoon baking soda
13 - 1/2 teaspoon salt
14 - 1/4 cup cold unsalted butter, cut into small pieces
15 - 1/2 cup cold buttermilk
16 - 1 teaspoon vanilla extract
→ Optional Garnish
17 - Vanilla ice cream or whipped cream for serving (optional)
# Method:
01 - Heat the oven to 375°F and position a rack in the center.
02 - In a large bowl, gently toss the sliced peaches with both sugars, lemon juice, cornstarch, cinnamon, nutmeg and a pinch of salt until the fruit is evenly coated.
03 - Pour the peach mixture into a 9-inch ovenproof baking dish, spreading into an even layer.
04 - In a separate bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt until homogenous.
05 - Work the cold butter into the dry mixture with a pastry cutter or your fingertips until the texture resembles coarse crumbs with pea-sized pieces of butter remaining.
06 - Stir the cold buttermilk and vanilla into the flour-butter mixture just until the dough comes together; avoid overmixing to keep the topping tender.
07 - Drop spoonfuls of the biscuit dough over the peaches, distributing to cover as much surface as possible while allowing some peach to show through.
08 - Bake for 35 to 40 minutes, or until the biscuits are golden brown and the filling is bubbling at the edges.
09 - Allow the dish to cool for 10 minutes before serving; portion and finish with vanilla ice cream or whipped cream if desired.
