Butter for coating dish
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 quick-cooking tapioca
1 tsp ground cinnamon
1 tsp freshly squeezed lemon juice
1 2/3 cups all-purpose flour, plus additional for dusting
3 1/2 tsp sugar
1 1/2 Tbs baking powder
1/8 tsp salt
6 Tbs cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing
1. Preheat over to 350*. Butter a 2 1/2-quart baking dish.
In medium bowl, stir together the filling ingredients
Pour filling into the prepared dish; set aside.
2. For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs. Slowly add the 2/3 cups of cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
3. Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.