Sourdough Biscuits

• In a food processor add the flour, baking powder, sugar, salt and butter. Pulse it until the butter is cut into breadcrumb sized pieces.
  
• Pour in the sourdough starter and pulse it together, along with 1 tablespoon of cold milk at a time until it holds together in a shaggy and dry dough. Do not over mix it.
  
• Tip the dough onto a bench and shape it gently it into a 2.5cm (1 inch) thick square. It may be crumbly.

  Cut the square into 4 even pieces and stack the pieces on top of each other. Wrap the dough up in parchment paper or place it in an airtight container, and refrigerate for at least 30 minutes (or up to 24 hours.)
  
• While the dough is chilling, slice the peaches into 1cm thick slices and remove the stones. Place the peach slices in a bowl and add the cornstarch, brown sugar, lemon juice, cinnamon and vanilla. Toss it together to coat.

  Tip the peaches into a 27cm cast-iron skillet (or use a baking dish.)

  Preheat the oven to 200°C (400°F).
  
• Remove the chilled biscuit dough from the fridge and roll it into a 2.5cm (1 inch) thick square. Cut the square into 16-18 small squares.
  
• Arrange the biscuits over the peach filling. In a small bowl, combine the tablespoon of sugar and 1/4 teaspoon cinnamon.
  
• Brush the biscuits with the melted butter, then sprinkle over the cinnamon sugar.
  
• Bake the cobbler for 15 minutes at 200°C (400°F). After 15 minutes, lower the heat to 180°C (356°F) and continue baking for 35-50 minutes until the peaches are soft and the biscuits have browned.

  Remove the cobbler from the oven and let it cool for 10 minutes before serving.