Ingredients
3 pounds freestone peaches peeled and sliced.
2/3 c granulated sugar
2 T all purpose flour
1 T fresh lemon juice
2 T unsalted butter
Soft biscuit dough:
1 c unsifted all purpose flour
3 T granulated sugar
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
4 T unsalted butter
1/2 c buttermilk
Preparation
Preheat oven to 400 degrees. In a large bowl toss the peaches with the sugar, flour, juice and butter. Set aside while preparing the biscuit dough.
in a mixing bowl stir the flour, 2 tabespoons sugar, baking powder, baking soda and salt to blend together. Cut in the butter until uniform. Slowly add the buttermilk, tossing with a fork until the mixture holds together to form a soft dough.
Toss the fruit mixture well; spread evenly in a pan (2 quart baking dish works well.) Spoon the dough over the top then spread evenly. Sprinkle with sugar and bake uncovered for 10 minutes; lower the temperature to 350 and bake 25-30 minutes until the juices bubble through and the biscuit is brown. Let cool 30 minutes.
