Biscuit topping dough part 1 (begin one day before you plan to serve the cobbler)

1. Add the flour, sourdough starter, melted coconut oil, and maple syrup to a bowl and mix well, until evenly combined. It will be a firm and dense dough ball that is somewhat tough to knead.
2. Wrap the dough in plastic wrap or reusable bees wrap, and let sit covered for 24 hours

Biscuit topping dough part 2

1. After the dough has fermented, preheat oven to 350.
2. Take the hard dough ball and cut it up into tiny pieces.
3. To a separate bowl add 2 tsp baking powder, 1/2 tsp salt, 1/2 cup cream and 1/4 cup organic cane sugar. Whisk gently until just combined. Add mixture to the sourdough mixture and combine well.
4. Combining the dough with the cream mixture takes work, it should be tough to do, and the dough will come together after about 5 minutes of vigorous hand mixing. The dough should be chunky and lumpy but it should hold together in a dough ball when you are finished mixing.

Assemble the cobbler.

1. Chop about 10 peaches, peeling optional (should be about 4-5 cups chopped) and add to a large cast iron skillet.
2. Sprinkle 2 tsp cinnamon over peaches and add 4 Tbsp butter, 2 Tbsp flour, and 1/3 cup maple syrup.
3. Place in a 350° F oven and bake for about 10 minutes, until the butter is melted, meanwhile work on the biscuit dough.
4. Turn biscuit dough out on a well floured surface and roll it out or pat it out to about a half-inch thickness.
5. Cut the dough using biscuit cutter or a wide mouth mason jar. You can also just cut it into squares or pull it apart into random chunky shapes.
6. Pull the peaches out of the oven and stir to coat all the peaches in the butter and melted sugar. It should somewhat thick from the flour.
7. Place biscuit topping on top of the peaches, it’s okay if all the dough overlaps, and place back in the oven.
8. Bake for 20-40 minutes, or until the biscuits start to turn golden in color.
9. Allow to rest for 20 minutes before serving. Top with vanilla ice cream or whipped cream.