Preheat the oven to 350 F.

Dice 8 peaches into bite sized cubes.

Place the diced peaches in a 10" baking dish and toss with brown sugar, cubed butter, all purpose flour, ground cinnamon and freshly ground nutmeg.

Bake in a preheated oven for 10 minutes.

While the peaches are baking, make the biscuits. When the filling is done, give it a good stir and then let it sit on the stovetop while you finish preparing the biscuits. Leave the oven on.

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon.

In a medium sized mixing bowl, whisk together the sourdough starter, melted (but slightly cooled to room temperature) butter, and cream.

Pour the starter mixture into the large bowl with the flour mixture and use a rubber spatula to gently mix to combine. Do not over mix or you will have tough biscuits. You want to stir gently from the bottom of the bowl to the top, just until everything is incorporated.

Turn the dough out onto a lightly floured counter and press with your hands to make an even thickness of dough, about 1/2” thick.

Use a circle biscuit cutter to cut biscuits from the dough. You can gather the scraps and re-press the dough back together until you have enough biscuits to cover the peaches. I used a 2.5” biscuit cutter and got 8 biscuits.

Place the cut biscuits evenly around on top of the cooked peaches. You don’t want to cover every single part of the peaches, but you do want to nestle the biscuits close to each other (but not touching because they need space to bake).

In a small bowl, stir together the granulated sugar and ground cinnamon.

Use a pastry brush to brush the tops of the biscuits with melted butter, and then sprinkle the cinamon sugar on top.

Bake in the preheated oven to 20 minutes, rotating the pan halfway through the time, until the biscuits are golden brown and the fruit filling is bubbling.

Allow to cool for a few minutes before enjoying.