Old-Fashioned Peach Cobbler Recipe

Preheat oven to 400 degrees F ( 205 degrees C).

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.

Bake 15 minutes or until the peaches are hot and bubbly

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.

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