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Italian Sausage Lasagna
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| 1 3/4 cups all-purpose flour |
| 3 tablespoons sugar, plus additional for sprinkling |
| 1 tablespoon baking powder |
| 1/4 teaspoon salt |
| 1/4 cup (1/2 stick) cold butter |
| 1 cup heavy cream, plus additional cream or milk for brushing biscuits |
- To make the biscuits: Whisk together flour, sugar, baking powder, and salt in a medium bowl. Cut in butter. Beat cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when beaters are lifted. Make a well in center of dry ingredients, spoon in cream, and stir with a fork just until a dough begins to form.
- On a lightly floured surface, knead dough several times. Pat dough out to 3/4 inch thick and, with a 2 1/2-inch cutter, cut out 6 rounds. Gather scraps together and pat out again, if necessary. Arrange on top of peaches, brush with cream, and sprinkle with sugar.
- Bake until peaches are bubbling and biscuits are browned, 15 to 17 minutes. Let cobbler cool slightly, and serve warm.
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