I always look forward to peach season. I had been planning to bake an easy cobbler I used to make years ago. Glancing at the card I dug up from my recipe box, one thing bugged me: The recipe listed boiling water as an ingredient for the biscuit topping. Don't cookbooks and cooking shows endlessly preach the virtues of cold biscuit ingredients for maximum puff and flakiness? I mean, the recipe worked great all those years ago and family and friends loved it, but I felt it was time for a new recipe. This one's almost as easy. And it was a bonus that it called for buttermilk, which I had left over from another recipe.
I made the cobblers in ramekins and mini-pie dishes because the baking dish I pulled out looked too large for the filling. Also, I just love baked goods in mini form. It wasn't until I popped them in the oven that I realized the recipe didn't call for any cinnamon, nutmeg, or other spices. My old recipe card didn't either. I know some people think cinnamon gets in the way of unadulterated summer peach or autumn apple flavors... what do you think? In the end it tasted great, with summery peach sweetness and a buttery biscuit topping. And yet, I really could have done with a hit of cinnamon, and I was wondering if I preferred the old biscuit topping after all. That's life, huh? Especially for picky ol' me.