Preheat your oven to 350°F / 180°C.

Slice 6-7 peaches into medium sized slices or roughly 1-inch chunks and place into a 13x9 baking dish. Add ¼ cup brown sugar, 1 tablespoon white sugar, 1 tablespoon tapioca starch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a ¼ teaspoon salt. Stir to combine well, until all the peaches appear coated.

Bake uncovered for 10 minutes. While the peaches are baking, prepare the biscuit topping.

In a large mixing bowl, or in a food processor, combine 2 cups all-purpose flour, ½ cup sugar, ¼ teaspoon baking soda, 1 ½ teaspoons baking powder, and a ½ teaspoon salt. Whisk or pulse to combine. Cut the cold ½ cup of unsalted butter into cubes and, using a pastry cutter or the food processor, blend into the flour until you have a lot of pea-sized crumbles. Pour in the ½ cup buttermilk and combine with a spatula or wooden spoon until a shaggy dough forms.

After 10 minutes in the oven, remove the peaches and set aside. Now add the biscuit topping. Using your hands, pull out chunks of dough and form into small patties about a ½ inch thick. There’s no need to be precise here for a rustic peach cobbler, the shapes and sizes can vary and just be placed on top of the peach filling. Keep in mind that the biscuit topping will puff up and spread out as it bakes, so don’t try to get full coverage over the peaches or the filling won’t bake properly.

Optionally, before baking, you can make a quick egg wash and brush the tops of the biscuits and sprinkle with some sugar. This will help with browning and adds a nice sweetness to the topping. Return the baking dish to the oven and bake for an additional 40-50 minutes. The filling should be bubbling, and the biscuits should be starting to brown on top.

Set aside to cool for at least 5-10 minutes before serving, and top servings with vanilla ice cream or whipped cream for the best flavor experience.