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Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
6 large peaches, ripe
¼ cup granulated sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
½ vanilla bean (optional)
4 cups flour (cake flour is preferable, but all-purpose will work fine)
½ cup granulated sugar
½ tablespoon salt
1 tablespoon baking powder
½ tablespoon baking soda
½ pound cold butter, diced into small chunks
2 cups buttermilk
Preheat Steam-Assist Oven to 400°F, medium steam. Halve the peaches and remove pits, slice into roughly ¼-inch pieces, and transfer to a large skillet.
Sprinkle sugar, lemon juice, cornstarch and pinch of salt over the peaches and mix. Place on medium heat while stirring occasionally. You'll cook the peaches for just a few minutes, just to bring them to a quick simmer until the sugar dissolves and the cornstarch thickens. Remove peaches from heat and transfer to the baking dish that you will make your cobbler in.
In a mixing bowl combine all of the dry ingredients for the biscuits and mix well. Using your fingers or a dough cutter, cut the butter into the dry mix until small, pea-sized pieces remain. Gently fold in the buttermilk, but do not whisk.
Using a serving spoon or ice cream scooper, scoop the biscuit dough over the peaches into the baking dish, making sure to leave a small amount of space between the scoops. Bake for 20-25 minutes until biscuit topping is golden brown and peaches are bubbling.