Sourdough Peach Cobbler

Preheat the oven to 350ºF (177ºC).
Mix the sliced peaches, zest and juice from a lemon, optional paprika, cornstarch, brown sugar, and vanilla extract together in a large bowl.
4 lbs Peaches, 50 g Light Brown Sugar, 1 Lemon, 1 tsp Sweet Paprika, 1 TBS Cornstarch, 1 tsp Vanilla Extract
Dump the peach filling into a large cast-iron skillet and parbake the filling for 10-20 minutes until the peaches are becoming tender and juices begin to release (timing depends on the ripeness of your fruit. Frozen peaches may take longer).
While the filling bakes, make the sourdough biscuit topping (if the filling finishes before you've made the biscuits, set it aside).
Mix the dry biscuit ingredients together in a bowl and toss in the cold, cubed butter. Use your hands to cut the butter into pea-sized pieces.
Then, pour in the sourdough discard and buttermilk and toss with a fork until large clumps form (the dough will still be shaggy with dry bits).
Dump out onto a clean work surface and gently knead the dough together until it forms a cohesive mass. Pat it down to ½" thick and use a floured 3" biscuit or cookie cutter to cut out the biscuits. Reroll scraps and cut out biscuits with the remaining dough.
240 g All-purpose flour, 2 tsp Baking Powder, ½ tsp Baking Soda, 100 g Granulated Sugar, ½ tsp Kosher Salt, 113 g Unsalted Butter, 100 g Sourdough Discard, 80 g Buttermilk
Place the biscuits on top of the hot peach filling (they'll spread as it bakes), brush the tops with buttermilk, and sprinkle with raw sugar for a crunchy exterior.
Place the skillet on a sheet pan to catch any drippings and bake at 350ºF (177ºC) for 40-45 minutes until the juices are bubbling and the tops of the biscuits are golden brown.
Let cool for at least 15 minutes before serving.
1 TBS Raw Sugar

Equipment

Ingredients

Instructions

Notes