Fresh peaches topped with flaky, handmade buttermilk biscuits and coarse sugar.
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Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
In a large bowl, toss the sliced peaches with 1/2 cup of granulated sugar, cornstarch, lemon juice, and cinnamon until evenly coated.
Transfer the peach mixture to the baking dish and bake for 10 minutes to start the juices flowing while you prepare the biscuits.
In a separate bowl, whisk together the flour, remaining 1/4 cup sugar, and baking powder.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Stir in the buttermilk and vanilla extract just until a shaggy dough forms; do not overmix.
Drop spoonfuls of the biscuit dough over the hot peach filling and sprinkle the tops with coarse turbinado sugar.
Bake for 30-35 minutes until the biscuits are golden brown and the peach filling is bubbling around the edges.
