3tablespoonsbutterchilled and cut into 1/4-inch cubes
1teaspooncoarse decorating sugaroptional
Preheat the oven to 400°F and butter a 2-quart baking dish.
Peel and pit the peaches (see notes above) and slice them into thin wedges. Toss with the sugar and lemon juice and arrange them in an even layer in the prepared baking dish. Set aside while you prepare the biscuit dough.
Add the flour, sugar, baking powder, baking soda and salt to a mixing bowl and combine thoroughly.
Add the chilled butter and, using your fingertips, rub it into the flour until the lumps have disappeared and the mixture resembles coarse cornmeal.
Gradually stir in the milk and combine to make a soft dough. Spoon the dough over the peaches and sprinkle with decorating sugar if desired.
Bake for 25 to 35 minutes, or until the peaches are tender and the dough is golden brown.
Let the cobbler cool for 20 minutes.
Serve plain or topped with whipped cream or a scoop of vanilla ice cream.
Tips for Making This Recipe
How To Peel Fresh Peaches
The traditional way to peel peaches is to score the skin with a paring knife, plunge them into boiling water for 60 seconds, then transfer them to an ice bath to cool before slipping the skins off.This is a great method for peeling larger quantities of peaches, but in my opinion, it's more trouble than it's worth for a recipe like this one. Provided your peaches aren't too soft, a nice sharp vegetable peeler gets the job done quickly and with minimal fuss.Removing the pits from peaches is easy too. Just cut the peach lengthwise all around the pit, grip both halves, and twist gently. The peach should separate into two pieces and you can easily pluck out the pit.