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Special equipment: six small cast iron pans or 6- to 8-ounce ovenproof ramekins; a 4-inch round biscuit cutter
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For the peaches: Remove the skins from the peaches and cut into wedges.
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Place in a bowl and toss with the sugar, lemon juice, cornstarch and cinnamon.
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Melt the butter in a large skillet over medium heat.
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Add the peaches and bourbon and simmer until the liquid is mostly cooked off and the peaches are just tender but not too soft.
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Divide the peaches among 6 small cast iron pans or 6- to 8-ounce ovenproof ramekins.
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Preheat the oven to 375 degrees F.
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For the biscuit topping: Stir together the flour, baking powder, baking soda and salt in a large bowl.
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Using a pastry cutter, blend the butter into the flour mixture until it looks like big crumbs but is not completely mixed in.
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Stir in the buttermilk and mix until just combined.
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Transfer the biscuit dough to a lightly-floured work surface and gently roll out the dough until even and about 1/2-inch thick.
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Cut out 6 rounds with a 4-inch biscuit cutter.
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(You may have extra dough; the rest can be baked separately and served on the side with butter.)
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Place a dough round on each dish of peach cobbler.
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Brush the top of each round with heavy cream and sprinkle with sugar.
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Place the cobblers on a baking sheet.
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Bake until the fruit is bubbly and the biscuits are golden brown, about 20 to 30 minutes.
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Serve with whipped cream or vanilla ice cream.
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More recipes from Herschel's Southern menu:
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Shrimp and Grits Sweep
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21
The Bomb Southern Chicken with Red Beans and Rice and Collard Greens
