Ingredients
2 3/4 pounds ripe peaches, halved lengthwise, pitted, sliced into eighths
2/3 cup granulated sugar, divided
1 tablespoon fresh lemon juice, from 1/2 lemon
3 tablespoons cornstarch
2 tablespoons light brown sugar
3/4 teaspoon salt, divided
1 teaspoon grated fresh ginger (optional)
2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup (8 tablespoons) cold unsalted butter, cut into small pieces
1 cup plus 2 tablespoons heavy cream, divided
1 vanilla bean
2 tablespoons sanding sugar
Vanilla ice cream, or whipped cream, for serving
Preparation
Preheat oven to 375 degrees. Place peaches and 1/3 cup granulated sugar in a large bowl, sprinkle with lemon juice and toss to coat. Add cornstarch, light-brown sugar, 1/4 teaspoon salt, and ginger if using. Toss until well combined. Transfer mixture to an 8-inch baking dish.
In another large bowl, combine flour, remaining 1/3 cup granulated sugar, the baking powder, and remaining 1/2 teaspoon salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.
Scrape the vanilla bean seeds into the cup of cream. Slowly add the cream to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured surface, and pat or roll out to 1/2-inch thickness. Use a 3-inch biscuit cutter to cut rounds of dough.
Place biscuits on top of peach filling in baking dish. Brush lightly with remaining 2 tablespoons heavy cream and sprinkle with sanding sugar. Place baking dish on a parchment-lined baking sheet and transfer to the oven. Bake until biscuits are golden brown and juices bubbling, 55-70 minutes. Transfer baking dish to a rack, and let cool slightly. Serve with vanilla ice cream, whipped cream, or some heavy cream poured over the top.
