Instructions: Method:
1. Preheat oven to 400 degrees F ( 205 degrees C).

2. 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.

3. Bake 15 minutes, or until the peaches are hot and bubbly

4. 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.

5. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Makes 1 cobbler

Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.

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