--------------------------BUTTERMILK BISCUIT CRUST--------------------------
      3 c  Self-rising cake flour

    3/4 c  Unsalted butter

  1 1/4 c  Buttermilk

----------------------------------FILLING----------------------------------
  3 1/2 lb Peaches; peeled and sliced

    3/4 c  Sugar

      2 ts Finely grated lemon zest

    1/2 ts Freshly grated nutmeg

    1/2 ts Ground cinnamon

      3 tb Unsalted butter

-------------------------------FOR FINISHING-------------------------------
           Buttermilk
           Sugar
  FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and
  mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
  adding the remainder if necessary. Press dough together on a floured
  surface, wrap in plastic wrap and allow to rest while preparing filling.
  Preheat the oven to 450F and set a rack in the middle level. Place the
  peaches in a bowl and add the remaining filling ingredients, except the
  butter. Toss well to combine and pour filling into a 2-quart gratin dish or
  other baking dish. Distribute pieces of the butter evenly on the filling.
  On a floured surface, with the palms of the hands, press out the dough to
  the size of the baking dish and slide a thin cookie sheet under it. Slide
  the dough onto the filling. Cut 3 or 4 vent holes in the crust with the
  point of a knife. Paint the top crust evenly with the buttermilk and
  sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is
  well-colored and filling is bubbling. Cool slightly on a rack and serve
  warm or at room temperature.