1 ½ tsp grated lemon zest plus 1 tbsp juice, zested and squeezed from one lemon, measured separately
¾ cup sugar
6 cups (30 ounces) peach slices, Defrosted if they had been frozen
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar
¾ cup of buttermilk
6 tbsp unsalted butter, melted
Vegetable oil spray
Rimmed baking sheet
Parchment paper 2 large bowls
8-inch square baking dish
Liquid measuring cup
¼ dry measuring cup
Preheat oven to 375F. Line a sheetpan with parchment paper and grease the square baking pan.
Combine all the filling ingredients EXCEPT the peaches until well combined. Add the peaches toss to coat thoroughly. Bake in prepared square pan on top of the lined sheetpan for about 25 minutes, until the edges are bubbling.
Meanwhile, combine the buttermilk and melted butter until the butter forms small clumps. Combine remaining dry ingredients Set both bowls aside until the peaches are ready, do not combine yet.
When the peaches are bubbling, remove from oven. Turn the oven up to 475F
Combine the biscuit topping (the dry ingredients and the wet ingredients). Scoop onto the top of the peaches and return pan to oven and bake for 12-15 minutes more, until biscuits are golden brown on top.