Peach Cobbler Ii

Ingredients

• Servings: 1
• 9 fresh peaches
• 2 tablespoons fresh lemon juice
• 1/2 cup white sugar
• 1 1/3 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup butter, chilled
• 2/3 cup buttermilk
• 2 teaspoons white sugar
• 1/4 teaspoon freshly grated nutmeg

Recipe

• preheat oven to 400 degrees f ( 205 degrees c).
• submerge peaches in boiling water for about 1 minute. the amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. remove peaches with a slotted spoon, and run cold water on them. slip off the skin. cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. toss peaches with lemon juice and 1/2 cup sugar. cover with foil.
• bake 15 minutes, or until the peaches are hot and bubbly
• whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. cut in butter with a pastry blender until mixture resembles small peas. pour buttermilk over top, and toss with a fork until the mixture clumps together. drop heaping tablespoons of dough over the peaches. in a small cup, mix 2 teaspoons sugar and nutmeg. sprinkle over biscuits.
• bake until biscuits are golden brown, about 30 minutes. set dish on wire rack to cool 10 to 15 minutes before serving.