Peach Cobbler

• 3 pounds freestone peaches peeled and sliced.
• 2/3 c granulated sugar
• 2 T all purpose flour
• 1 T fresh lemon juice
• 2 T unsalted butter
• Soft biscuit dough:
• 1 c unsifted all purpose flour
• 3 T granulated sugar
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 4 T unsalted butter
• 1/2 c buttermilk

1. Preheat oven to 400 degrees.
2. In a large bowl toss the peaches with the sugar, flour, juice and butter. Set aside while preparing the biscuit dough.
3. in a mixing bowl stir the flour, 2 tabespoons sugar, baking powder, baking soda and salt to blend together. Cut in the butter until uniform. Slowly add the buttermilk, tossing with a fork until the mixture holds together to form a soft dough.
4. Toss the fruit mixture well; spread evenly in a pan (2 quart baking dish works well.) Spoon the dough over the top then spread evenly. Sprinkle with sugar and bake uncovered for 10 minutes; lower the temperature to 350 and bake 25-30 minutes until the juices bubble through and the biscuit is brown. Let cool 30 minutes.

peaches, granulated sugar, t, t, t, biscuit dough, flour, t, baking powder, baking soda, salt, t, buttermilk

Taken from www.epicurious.com/recipes/member/views/peach-cobbler-50180518 (may not work)