Body
INGREDIENTS: For the Peach Filling 2 pounds (about eight medium) firm, but ripe summer peaches, pitted and cut into roughly ¾ inch cubes (about 5 ½ cups) ½ cup granulated sugar 2 tablespoons fresh lemon juice from one lemon 2 tablespoons of bourbon (optional) ¾ teaspoon of cornstarch Pinch of kosher salt Generous pinch of freshly grated nutmeg (optional) 2 drops of almond extract (optional) For Biscuit Topping 5 ¼ ounces (1 cup) all-purpose flour ½ cup granulated sugar (4 ounces) divided 1 ¼ teaspoons baking powder ¾ teaspoon kosher salt 6 tablespoon 93/4) stick chilled, unsalted butter, cut into ¼ inch pieces ½ cup whole milk Ice cream or whipped cream for serving DIRECTIONS: Step 1: For the peach filling: preheat the oven to 400 degrees and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, bourbon, cornstarch, salt, nutmeg, and almond extract.