6 large peaches, cut into thin wedges 1/4 cup sugar 1 tablespoon fresh lemon juice 1 teaspoon cornstarch
For biscuit topping:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425F. Toss peaches with sugar, lemon juice, and
cornstarch in a 2-qt. nonreactive baking dish and bake in middle of
oven 10 minutes.
Stir together flour, sugar, baking powder, and salt. Blend in
butter with your fingertips or a pastry blender until mixture
resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them.
Bake in middle of oven until topping is golden, about 25 minutes.
(Topping will spread as it bakes.)