Drop in peaches and simmer for 30 seconds to 1 minute.
Scoop peaches out with a slotted spoon and drop in a bowl full of ice water.
Drain and slip the peels right off.
Cut the peaches in half, remove the pits, and slice.
Peach Filling
In a large bowl combine brown sugar, ground ginger, cinnamon, and cornstarch.
Mix well and set aside.
Then toss peaches with the brown sugar mixture to thoroughly coat.
Add the bourbon, stir, and set aside.
Topping
Combine flour, brown sugar, baking powder, and baking soda breaking up any clumps with your spoon.
Cut the cold butter into 8 - ½ tablespoon sized chunks.
Crumble the cold butter into the flour mixture using a pastry cutter, a food processor, or your hands, until the butter is in pea sized pieces.
Add the buttermilk to the flour mixture and stir until just combined. It will be a thick, wet, heavy batter.
Butter a 10" cast iron skillet or pie pan.
Stir the peaches then pour into the skillet.
Slice the other 4 tablespoons spread them out on top of the peaches.
Spoon the biscuit dough on top of the peach filling, gently spreading it to fill in the gaps.
Bake at 350 degrees for 40 - 50 minutes or until the filling is bubbling and the top is golden brown.
Notes
Storage:Store peach cobbler in the fridge covered with plastic or aluminum foil. You can also store it in an airtight container.If you don't manage to eat the entire thing in one sitting, extras stay fresh for about three days.This doesn't freeze well.Tips:
If you buy peaches that are firm, let them sit on the counter for a few days to ripen.
Pop the stick of butter into the freezer for a few minutes before cutting it into the cobbler topping.
If it's your first time making a crumbly topping, I find that the easiest way to cut the butter into the flour mixture is with a food processor. Simply pulse the ingredients a few times until it resembles wet sand. You should see pea-sized clumps of butter/flour.