# Ingredient List:
→ Peach Filling
01 - 6 large ripe peaches, peeled, pitted and sliced (about 1.5 lb)
02 - 1/3 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 tablespoon fresh 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
# How-to Steps:
01 - Preheat the oven to 375°F and position a rack in the center.
02 - In a large bowl, gently toss sliced peaches with granulated sugar, light brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and a pinch of salt until evenly coated.
03 - Pour the peach mixture into a 9-inch ovenproof baking dish and spread into an even layer.
04 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda and salt until homogeneous.
05 - Add cold butter pieces to the dry mixture and cut in with a pastry cutter or fingertips until the texture resembles coarse crumbs with pea-size pieces of butter remaining.
06 - Stir cold buttermilk and vanilla into the flour mixture just until combined; do not overmix to keep the topping tender.
07 - Drop spoonfuls of the biscuit dough over the peaches, spacing to cover the surface as much as possible while allowing some fruit to show.
08 - Bake at 375°F for 35–40 minutes, until the biscuit topping is golden brown and the peach filling is bubbling at the edges.
09 - Allow to cool slightly for 10 minutes, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
