Fresh Peach Cobbler

Classic summer cobbler!

2 1/2 pounds(6 or 7) ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 Tbsp. juice from 1 lemon
pinch of salt
Biscuit topping:
1 cup unbleached all-purpose flour
3 Tbsp. plus 1 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 Tbsp. cold unsalted butter cut into 1/4" cubes
1/3 cup plain whole milk yogurt
Preheat oven to 425. Peel peaches, then halve and pit. Cut each half into 4 wedges and toss wedges with sugar. Let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained peach juice(discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8" square glass baking dish. Bake about 10 minutes. While peaches are baking, mix flour, 3 Tbsp. sugar, baking powder, baking soda, and salt. With pastry cutter, cut in butter. Add yogurt and toss with rubber spatula until cohesive dough is formed. (DON'T OVERMIX). Place 6 mounds of dough on top of baked peaches, making sure the mounds don't touch. Sprinkle with last tsp. of sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool 20 minutes before serving.
Additional Information
Difficulty Level: 3 ·  Preparation Time: 10 minutes ·  Recipe Source: Adrienne Phillips, Roseland, VA ·  Cooking Time: 30 minutes ·  Where To Cook: oven ·