Biscuit topping dough part 1 (begin one day before you plan to serve the cobbler)
- 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.
- Wrap the dough in plastic wrap or reusable bees wrap, and let sit covered for 24 hours
Biscuit topping dough part 2
- After the dough has fermented, preheat oven to 350.
- Take the hard dough ball and cut it up into tiny pieces.
- 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.
- 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.
- Chop about 10 peaches, peeling optional (should be about 4-5 cups chopped) and add to a large cast iron skillet.
- Sprinkle 2 tsp cinnamon over peaches and add 4 Tbsp butter, 2 Tbsp flour, and 1/3 cup maple syrup.
- Place in a 350° F oven and bake for about 10 minutes, until the butter is melted, meanwhile work on the biscuit dough.
- Turn biscuit dough out on a well floured surface and roll it out or pat it out to about a half-inch thickness.
- 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.
- 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.
- Place biscuit topping on top of the peaches, it’s okay if all the dough overlaps, and place back in the oven.
- Bake for 20-40 minutes, or until the biscuits start to turn golden in color.
- Allow to rest for 20 minutes before serving. Top with vanilla ice cream or whipped cream.