For the filling:
8 peaches, sliced into 10 to 12 pieces each
1/2 c granulated sugar plus 1 c for the caramel
3 T cornstarch
1/2 tsp fine sea salt (table salt is fine)
1/4 c water
2 T unsalted butter
1 T pure vanilla extract
For the biscuit top:
2 c all-purpose flour
2 T granulated sugar
1 tsp baking soda
1/2 tsp fine sea salt (again, table salt is fine...)
6 T cold, unsalted cutter, cut into small cubes
1 c cold buttermilk
1. Preheat oven to 375º F. Gently toss the peaches with 1/2 c sugar and let sit 20-30 minutes. Strain the juices into a separate bowl and reserve.
2. Mix the cornstarch and salt together in a small bowl. Add the peaches and gently toss to combine.
3. Combine the remaining 1 c sugar and the water in a cast iron or ovenproof skillet over medium-high-high heat and stir until dissolved. Then stop stirring and only swirl the pan as necessary to keep the mixture heated evenly. Once the sugar is dark amber, remove from heat and slowly add the reserved peach juice and the butter; be careful, as the hot caramel will boil up alarmingly.
4. Return the pan to the heat and bring back to a boil. Once the caramel boils, stir in the peaches and vanilla, lower heat to medium and cook, stir occasionally, for 10 to 15 minutes, until the peaches have cooked through.
5. Meanwhile, make biscuits: whisk the flour, sugar, baking soda and salt in a bowl. Add butter and toss until evenly coated. Cut in the butter until the size of small peas. Pour in buttermilk and stir with a fork just until the dough barely holds together; it will be wet and sticky.
6. Drop 12 biscuit-sized portions, each about 1/4 cup, atop the peaches. Bake 25 to 30 minutes, or until the biscuits are golden and puffy. Cool for 20 minutes before serving. Best served within 4 hours (with vanilla ice cream!) © "Rustic Fruit Desserts"