6-8large ripe peachespeeled and sliced (about 7 cups)
1/2cup100g granulated sugar
3tablespoonscornstarch
1/2teaspoonground cinnamon
1/2teaspoonground cardamom
1tablespoonlemon juice
Biscuit crust
1cup140g all-purpose flour
1/4cup50g sugar
3/4teaspoonbaking powder
1/4teaspoonfine grain salt
1/4teaspoonbaking soda
1teaspoonlemon zest
3tablespoonscold butter
3/4cup180ml buttermilk, chilled
*Vanilla ice creamfor serving
Instructions
Preheat the oven to 375° F.
Filling: In a large mixing bowl, combine the sugar, cornstarch, cinnamon and cardamom. Whisk well. Pour in the peaches. Sprinkle the lemon juice over the peaches and then toss together to coat. Pour the peaches in a greased 11×7 baking dish. Set aside.
For the biscuit crust, combine the flour, sugar, baking powder, salt, baking soda and lemon zest in a large mixing bowl. Whisk to combine. Add the butter and use a pastry blender or the tines of a fork to cut the butter into the flour mixture. When pea-sized pieces are dispersed throughout to flour, add the buttermilk. Stir together using a rubber spatula.
Use two spoons to place portions of dough on top of the peaches in the baking dish. Use the back of a spoon to spread the dough evenly across the peaches (it’s okay if some peaches peek through the dough).
Bake for 30 minutes, or until the topping is golden brown and the peach mixture is bubbling. Serve warm with scoops of ice cream.