Nectarine-Berry Cobbler with Fluffy Biscuits

• 8 medium nectarines (about 3 pounds/1.5 kg)
• 6 tablespoons (75 g) sugar
• 2 teaspoons kirsch or lemon juice
• 2 teaspoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 1/4 cups (6 ounces/170 g) blueberries, raspberries, or blackberries
• 1 1/2 cups (210 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 4 tablespoons (2 ounces/60 g) unsalted butter, frozen in 1 piece
• 2/3 cup (160 ml) buttermilk
• 1 large egg yolk
• 1 teaspoon whole milk or cream
• Coarse-crystal or granulated sugar, for sprinkling

1. Preheat the oven to 375F (190C).
2. Halve, pit, and cut the nectarines into 1/2-inch (1.5-cm) slices.
3. In a large bowl, toss the nectarines with the 6 tablespoons (75 g) sugar, the kirsch or lemon juice, the 2 teaspoons flour, the vanilla, and berries.
4. Divide the mixture evenly among six shallow individual baking dishes or transfer to a shallow 2-quart (2-liter) baking dish.
5. Bake, stirring once, until the fruit is heated through, about 20 to 25 minutes for individual dishes or 40 minutes for a large baking dish.
6. Remove from the oven.
7. To make the biscuits, in a large bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, the 2 teaspoons sugar, and the salt.
8. Grate the frozen butter on the largest holes of a box grater into the flour mixture.
9. Stir in the buttermilk just until an evenly moistened batter forms.
10. Using a large spoon, divide the batter evenly among the individual dishes, dropping it in mounds over the partially baked fruit, or drop 6 equal-size mounds of batter over the fruit in the large baking dish.
11. In a small bowl, whisk together the egg yolk and milk or cream.
12. Dab the top of each biscuit liberally with the egg wash and sprinkle with coarse-crystal or granulated sugar.
13. Bake until the biscuits are golden brown, 20 to 25 minutes.
14. This cobbler is great served warm with a favorite ice cream or, if youre counting calories, frozen yogurt.
15. To make NECTARINE-CHERRY COBBLER, substitute 1 1/2 cups (8 ounces/225 g) pitted sweet cherries for the blackberries.
16. Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

nectarines, sugar, lemon juice, flour, vanilla, blueberries, flour, baking powder, baking soda, sugar, salt, unsalted butter, buttermilk, egg yolk, milk, crystal

Taken from www.epicurious.com/recipes/food/views/nectarine-berry-cobbler-with-fluffy-biscuits-379563 (may not work)