From CI’s The Best Recipe
Filling:
2 lbs peaches (about 6 medium) peeled, pitted, and cut into 1/2″ slices
2 tsp cornstarch
1/3 to 1/2 cup sugar (depending on how sweet the fruit is)
pinch cloves
1 tsp vanilla (I tend to forget this)
1 tbs brandy (I leave this out)
Topping:
10 oz flour (2 cups)
2 tsp baking powder
1/2 tsp salt
3 tbs sugar (divided)
4 oz butter (one stick), chilled, cut into 8 pieces
2.5 oz shortening (4 tbs), chilled
1/3 to 1/2 cup milk
Heat oven to 400F
Combine the filling ingredients, place in 9″ square pan. Bake ~20 minutes until the fruit is bubbly.
Meanwhile, make biscuit topping:
combine flour, baking powder, salt, and 2 tbs sugar in food processor. Pulse to combine. Add butter, pulse five times. Add shortening, pulse until flour is pale yellow and resembles coarse cornmeal.
Turn the flour mixture out into a bowl and fold in 1/3c milk, adding more milk if necessary. (I use the bowl and spoon from the peaches…a touch of peach and sugar in the biscuits won’t hurt anything!) Reserve any remaining milk for the next step.
Turn the dough out onto the counter or a cutting board and pat into an 8″ circle. Cut out nine rounds and place on top of the fruit filling. Brush biscuits with milk and sprinkle with sugar.
Bake for 25 minutes or until the biscuits are golden brown & delicious. Cool ten minutes and serve.