Southern Peach Cobbler with a Sugared Biscuit Top

What you need

• 6 large ripe peaches, about 1 kg (2 1/4 lb)
• 100 g (1/2 cup) granulated sugar, divided, plus 3 tbsp for the top
• 100 g (1/2 cup packed) light brown sugar, divided
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 125 g (1 cup) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 85 g (6 tbsp) unsalted butter, cold, cubed
• 80 ml (1/3 cup) hot water

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Peel, stone and slice the peaches about 1 cm (1/2 in) thick.

3. 3

   In a bowl, toss the peaches with half the granulated sugar, half the brown sugar, the cornstarch, lemon juice, cinnamon and nutmeg.

4. 4

   Spread the peaches and their juices in a 28 cm (11 in) cast-iron skillet or a similar baking dish.

5. 5

   In another bowl, whisk the flour, baking powder, salt and the rest of both sugars.

6. 6

   Rub in the butter with your fingertips until the mixture looks like damp sand.

7. 7

   Stir in the water just until a soft, shaggy dough forms.

8. 8

   Drop the dough over the peaches in rough spoonfuls, leaving small gaps for steam.

9. 9

   Sprinkle the extra 3 tbsp granulated sugar evenly over the top.

10. 10

    Set the dish on a baking sheet to catch drips and bake until the top is golden and the juices bubble thickly at the edges, 30-35 min.

11. 11

    Let it cool for 15 min so the juices set before serving.

Imported from butteryourbiscuit.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.