1/2 stick (1/4 c.) cold butter, cut into small pieces
2/3 c. buttermilk or plain (low-fat) yogurt
Preparation
No prior preparation is required.
Instructions
1. Preheat oven to 400 degrees. Peel and slice peaches into wedges; drop directly into deep 10-inch pie plate (or 2 quart baking dish) Toss peach slices with lemon juice and 1/2 cup of sugar.
2. Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.
3. To make topping, in large bowl, mix flour, sugar, baking power and baking soda. Cut in butter with pastry blender (or two knives) until mixture resembles small peas. Pour buttermilk over top. Toss with fork until mixture clumps together.
4. Using two spoons, drop heaping tablespoons of dough evenly spaced over peaches. In small cup, mix remaining 2 tsp sugar and nutmeg. Sprinkle over biscuits.
5. Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Allow to cool slightly before serving.
* To peel peaches: Immerse them in boiling water for 1 minute. Remove with slotted spoon. Cool under cold running water (or a quick dip into an ice bath), then slip off skins.
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