Old-Fashioned Peach Cobbler Recipe

Ingredients <br>- 9 fresh peaches <br>- 2 tablespoons fresh lemon juice <br>- 1/2 cup white sugar <br>- 1 1/3 cups all-purpose flour <br>- 3 tablespoons white sugar <br>- 1 1/2 teaspoons baking powder <br>- 1/2 teaspoon baking soda <br>- 1/4 cup butter, chilled <br>- 2/3 cup buttermilk <br>- 2 teaspoons white sugar <br>- 1/4 teaspoon freshly grated nutmeg <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F ( 205 degrees C). <br>step 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. <br>step 3: Bake 15 minutes, or until the peaches are hot and bubbly <br>step 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. <br>step 5: Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving. <br>

Ingredients
- 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

Directions
step 1: Preheat oven to 400 degrees F ( 205 degrees C).
step 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.
step 3: Bake 15 minutes, or until the peaches are hot and bubbly
step 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.
step 5: Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

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