Step 1

Heat the oven to 450°F. Grease a 10-inch cast iron skillet or heavy cake pan with 1 tablespoon unsalted butter. Spread the peaches in the buttered skillet. Cube the remaining 2 tablespoons butter and dot over the peaches. Sprinkle with the lemon juice, sugar, and cinnamon. Roast for 12 minutes on an upper rack of the oven while preparing dough.

Step 2

Whisk the flour, baking powder, sugar, and salt in a large mixing bowl. Cut in the 1/2 cup cold butter using a pastry cutter (or process in a food processor in short bursts until butter is crumbled). Add the buttermilk and mix just until a soft dough forms.

Step 3

Turn the dough out onto a floured countertop and very gently pat into a circle about 1 inch thick. Handling the dough as little as possible, cut into 8 to 9 circles with a glass or biscuit cutter.

Step 4

Take the peaches out of the oven and stir once. Place the biscuit rounds on top of the peaches. Brush with cream and sprinkle with turbinado sugar. Bake for about 12 minutes, or until the tops are lightly browned. Let cool for 5 minutes before serving.

Step 5

To make the whipped cream, whip the cream with the sugar and vanilla until it forms soft peaks.

Step 6

To serve, either serve the biscuits on top of the peaches, like a cobbler, or split each biscuit and fill with fruit and cream.