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