Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the peach slices with 1/2 cup sugar and lemon juice; toss gently to coat evenly. Let sit for 10 minutes to allow the peaches to release their juices and become slightly softened, creating a glossy, flavorful filling.
4 cups peach slices, 1/2 cup granulated sugar, 1 tbsp lemon juice
Meanwhile, prepare the biscuit topping by whisking together the flour, 1/4 cup sugar, baking powder, and salt in a medium bowl. Use a pastry cutter or fork to cut in the cold, cubed butter until the mixture resembles coarse crumbs with small pea-sized pieces. Add the milk and stir just until combined, forming a soft dough.
1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/4 tsp salt, 1/4 cup unsalted butter, 1/2 cup milk
Pour the peach mixture into a greased baking dish, spreading it out evenly. Drop spoonfuls of the biscuit dough over the peaches, covering most of the surface but leaving some gaps for bubbling juices to escape. Use the back of the spoon to gently spread the dough for a more even topping if desired.
4 cups peach slices, 1 cup all-purpose flour, 1/4 cup granulated sugar
Place the baking dish in the preheated oven and bake until the topping is golden brown and the filling is bubbling around the edges, approximately 30 minutes. You'll see steam escaping from the edges and a crispy, caramelized top surface when it’s ready.
Remove from the oven and allow to cool slightly for 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. The dish should have a tender fruit filling with a slightly chewy, golden crust on top.
