---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Fruits
       Yield: 10 servings
 -----------------------BUTTERMILK BISCUIT CRUST------------------------
       3 c  Self-rising cake flour          
   1 1/4 c  Buttermilk
     3/4 c  Unsalted butter               
   3 1/2 lb Peaches; peeled and sliced        
     1/2 ts Freshly grated nutmeg
     3/4 c  Sugar                             
     1/2 ts Ground cinnamon
       2 ts Finely grated lemon zest            
       3 tb Unsalted butter
 -----------------------------FOR FINISHING-----------------------------
 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.