-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.