Ingredients
6 large peaches, cut into thin wedges
1/4 cup sugar
1 tbsp fresh lemon juice
1 tsp cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preparation
Cook peaches: Preheat oven to 425’F
Toss peaches with sugar, lemon juice, cornstarch in a 2-qt.nonreactive baking dish and bake in middle of oven 10 min.
Make topping while peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes.(Topping will spread as it bakes.)
