Cornmeal Drop Biscuit Peach Cobbler (Matt & Ted Lee)
For the peach filling
2 pounds ripe freestone peaches (6 or 7 peaches), unpeeled, pitted, and cut into slices (about 6 cups)
1/2 to 3/4 cup packed dark-brown sugar, depending on your peaches and your sweet tooth
2 tablespoons fresh lemon juice
2 tablespoons water (if the fruit is very ripe or overripe, omit the water)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
For the biscuit dough
3/4 cup sifted all-purpose flour (3 ounces)
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon iodized salt or fine sea salt
3 tablespoons cold unsalted butter, cut into pieces, plus more for the baking dish
1/2 cup cold buttermilk (whole or low-fat)
Make the filling:
1. Heat the oven to 425°F (218°C).
2. Butter a 2-quart ovenproof dish. Add the peaches, brown sugar, lemon juice, water (if using), cinnamon, and salt and toss until the peaches are evenly coated. Let stand for 10 minutes while you prepare the drop-biscuit dough.
Make the drop-biscuit dough
1. In a bowl, sift together the flour, cornmeal, brown sugar, baking powder, and salt. Add the butter and cut it into the flour by pinching small amounts of the mixture together between your fingertips. Do this until the mixture resembles coarse meal with pea-size pieces of butter mixed throughout. Add the buttermilk and stir with a rubber spatula just until a tacky, wet dough comes together, which should take no more than a few seconds.
2. Gently plop spoonfuls of the biscuit dough on top of the peach filling or, if the dough is too sticky to plop, simply spread it unevenly. The dough should be patchy and should not cover the entire surface of the filling.
3. Bake until the cobbler’s syrup is bubbly and the biscuit top is alluringly browned, 20 to 25 minutes. Let cool slightly.
4. Scoop the warm cobbler into small dessert bowls, ramekins, even cocktail glasses. Serve warm.