Classic Peach Cobbler

For Peach Cobbler:

Drop the peaches into a large pot of boiling water for about 30 - 60 seconds, depending on the size and ripeness of the peaches. Plunge the peaches into a large bowl of ice water to stop the cooking process. Remove the skins from the peaches, remove the stone and cut the fruit into wedges. Place the wedges in a large bowl and drizzle with the lemon juice to stop discoloration. Toss to coat.

In a small bowl, combine the sugar, cornstarch, and ground cinnamon. Sprinkle this mixture over the fruit and toss gently to combine. Transfer fruit mixture to an 8 x 8 x 2-inch oven-proof baking dish. Place the baking dish on a larger baking sheet to catch any drips.

Position oven rack in the center of the oven and preheat oven to 375º F.

For Biscuit Dough:

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until the mixture looks like coarse crumbs. Slowly add the milk to the flour mixture and stir just until combined. Do not over mix.

On a lightly floured work surface, knead dough gently. Roll the dough out into a circle that is about 1/2-inch thick. Using a 1 1/2-inch round cookie cutter, cut the dough into rounds. Carefully place the rounds on top of the fruit. Brush the tops of the biscuits lightly with milk.

Bake for approximately 30 to 40 minutes or until the fruit is bubbly and the biscuits are golden brown. If the biscuits are browning to quickly, cover loosely with a piece of foil. Remove baking dish from oven and place on a wire rack to cool slightly before serving.