Categories: Desserts, Fruits/nuts 
      Yield: 10 servings 
  
--------------------------BUTTERMILK BISCUIT CRUST-------------------------- 
      3 c  Self-rising cake flour 
    3/4 c  Unsalted butter 
  1 1/4 c  Buttermilk 
 
----------------------------------FILLING---------------------------------- 
  3 1/2 lb Peaches; peeled and sliced 
    3/4 c  Sugar 
      2 ts Finely grated lemon zest 
    1/2 ts Freshly grated nutmeg 
    1/2 ts Ground cinnamon 
      3 tb Unsalted butter 
 
-------------------------------FOR FINISHING------------------------------- 
           Buttermilk 
           Sugar 
  
  FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and 
  mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, 
  adding the remainder if necessary. Press dough together on a floured 
  surface, wrap in plastic wrap and allow to rest while preparing filling. 
  Preheat the oven to 450F and set a rack in the middle level. Place the 
  peaches in a bowl and add the remaining filling ingredients, except the 
  butter. Toss well to combine and pour filling into a 2-quart gratin dish or 
  other baking dish. Distribute pieces of the butter evenly on the filling. 
  On a floured surface, with the palms of the hands, press out the dough to 
  the size of the baking dish and slide a thin cookie sheet under it. Slide 
  the dough onto the filling. Cut 3 or 4 vent holes in the crust with the 
  point of a knife. Paint the top crust evenly with the buttermilk and 
  sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is 
  well-colored and filling is bubbling. Cool slightly on a rack and serve 
  warm or at room temperature.