Classic Biscuit-Topped Peach Cobbler

Ingredients

• For the peach filling:
• 2 pounds firm but ripe summer peaches, pitted and cut into roughly 3/4-inch cubes
• 1/2 cup granulated sugar
• 2 tablespoons fresh juice from 1 lemon
• 2 tablespoons bourbon
• 3/4 teaspoon cornstarch
• Pinch kosher salt
• Generous pinch freshly grated nutmeg
• 2 drops almond extract
• For the biscuit topping:
• 5 1/4 ounces all-purpose flour
• 1/2 cup granulated sugar, divided
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
• 1/2 cup whole milk
• Ice cream or whipped cream, for serving

Directions

1. Make the peach filling first: heat the oven to 400 degrees F, with a rack in the center. In a large bowl, mix the peaches with the sugar, lemon juice, bourbon, cornstarch, salt, nutmeg, and almond extract until everything is evenly combined. Transfer the fruit and all the liquid in the bowl to an 8- by 8-inch baking dish, then place the dish on a rimmed baking sheet. Slide it onto the center rack and bake for 10 minutes.
2. While the peaches start baking, prepare the biscuit topping. In a large bowl, whisk or stir the flour with 1/4 cup sugar, the baking powder, and the salt. Add the butter and toss it through the flour mixture right away so the pieces are coated. Work the butter into the dry ingredients with a pastry blender until the mixture looks like coarse meal. You can also do this in a food processor with short pulses, then move the mixture back to a bowl. Add the milk and use a fork to bring the dough together just until it forms a slightly sticky mass; stop before it gets overworked.
3. Spoon the biscuit dough over the hot peaches, spreading it lightly so there are no very thick spots and the fruit is mostly covered. A few small spaces and cracks are perfectly fine, but leave a small opening at the center. If you want separate biscuit portions rather than a fuller topping, use less of the dough and place the spoonfuls with more space between them.
4. Put the cobbler back in the oven for 15 minutes. As it bakes, combine the remaining 1/4 cup sugar and 2 tablespoons water in a small saucepan. Place it over medium-high heat and bring it to a boil, swirling the pan often. Cook until the sugar has dissolved and the syrup is a little thicker, about 1 minute. Leave the syrup warm. Brush a light coating of the syrup across the biscuit topping with a pastry brush, then get rid of whatever syrup is left.
5. Return the cobbler to the oven again and continue baking until the topping is browned and the biscuit is cooked all the way through; a cake tester inserted into the biscuit near the middle of the dish should come out clean. This should take about 25 minutes longer. Allow the cobbler to stand for at least 30 minutes before serving it warm or at room temperature, with ice cream or whipped cream alongside.