Here we gift you with our latest and greatest twist on the official dessert of the summer season -- peach cobbler with sugar-crusted biscuits and a savory surprise...
Bake it just as we've suggested, and serve it with a melty heap of vanilla ice cream. Or, tailor the savory to the herb-y options growing in your own garden; fresh mint or thyme, or a simple sprinkle of cracked black pepper would all be delicious substitutes for the tarragon and basil we use. (Still serve with a heap of melty ice cream, though.)
1. Preheat the oven to 450 degrees.
2. Wash, then roughly chop the peaches into large chunks and stir together with the sugar, flour, herbs, lemon juice, and a heavy pinch of salt. Transfer to a greased roasting pan and place in the oven to start to cook.
3. Next, prep the biscuit dough according to the recipe. Roll it out a little thinner than normal and cut into the same number of guests you plan to serve.
4. Pull the peaches from the oven, top with the raw biscuit rounds, brush with any extra buttermilk, and generously sprinkle with coarse sugar; return to the oven to cook for another 15 minutes, or until the biscuits are golden and baked throughout.
5. Serve hot from the oven with a scoop of your favorite ice cream or homemade whipped cream.
Tips + Tricks
**Use your go-to biscuit recipe, whichever it is (even if it comes from a pop can). We swear by our oft-mentioned Aunt Norma's Biscuit Recipe
. For ease, you can spoon-drop the biscuit dough over the peaches instead of rolling it out; just make sure to spoon smallish drops or it will take longer to cook.
**If the peaches are not ripe, give them a little extra time to soften up in the oven before topping with the biscuit dough.