Buttermilk-Biscuit Peach Cobbler
Unlike most people who make peach cobblers, Bobby Flay opts to bake the biscuits separately from the fruit so the undersides cook fully; then, just before serving, he sets the biscuits on the fruit and bakes them for a few more minutes, so they can soak up some of the juices without getting soggy.
Recipe by Food & Wine July 2009