Ingredients

• 9 freshs peaches
• 2 tablespoons fresh lemon juice
• 0.5 cups white sugar
• 1.33 cups all-purpose flour
• 3 tablespoons white sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 cups butter , chilled
• 0.67 cups buttermilk
• 2 teaspoons white sugar
• 0.25 teaspoons freshly grated nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 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 skins.
3. 3 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 dish with foil.
4. 4 Bake in the preheated oven 15 minutes, or until peaches are hot and bubbly.
5. 5 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.
6. 6 Remove hot peaches from oven, uncover, and drop heaping tablespoons of dough over peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
7. 7 Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Nutrition per serving