A warm, sweet finish to the meal makes it cozy, even after a hot day.
1. Adjust oven rack to middle position. Preheat oven to 400 degrees.
2. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness. If they are super ripe, it may take less time. Remove peaches with a slotted spoon and run cold water on them. Slip off skin. Cut peaches into wedges and place in either a deep, 10-inch pie plate or a 2-inch-deep 2-quart baking dish.
3. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil and bake 15 minutes, until the peaches are hot and juices bubble. Meanwhile, make topping: In a large bowl, mix flour, sugar, baking powder and baking soda. Cut in butter with a pastry blender or rub with your fingers, until mixture resembles small peas. Pour buttermilk over top. Toss with a fork until the mixture clumps together.
4. Using 2 large spoons, drop heaping tablespoons of dough over peaches in a single layer. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits. 5. Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving. Serve with ice cream or sweetened whipped cream.
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