Preheat oven to 375F (190C). Position rack in center of oven.

In a large bowl, combine sliced peaches, sugar, cornstarch (2 tbsp), lemon juice (1 tbsp), vanilla, and salt. Toss gently to coat evenly. Let sit while you prepare the biscuits — the peaches will release their juices.

Macerating the peaches creates the sauce — no added liquid needed • Peaches begin to glisten as juices pool at bottom of bowl

In a small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until butter foams, then turns golden brown and smells nutty. Remove from heat immediately.

Watch carefully — brown butter can burn in seconds. Pull it early rather than late. • Foam subsides, milk solids turn amber, butter is deep golden • Smells like toasted hazelnuts

Let brown butter cool for 5 minutes. It should still be liquid but not hot enough to curdle the buttermilk (¾ cups).

Warm to the touch, not hot

In a medium bowl, whisk together flour, sugar, baking powder (1½ tsp), and salt.

Pour cooled brown butter and cold buttermilk (¾ cups) into flour mixture. Stir with a fork until just combined — dough will be shaggy and slightly lumpy. Do not overmix.

Overmixing makes tough biscuits. Some dry spots are fine. • Dough looks rough with visible flour streaks

Transfer macerated peaches and all their juices into the baking dish. Spread evenly.

Juices should pool around the peaches

Drop biscuit dough in 8 rough mounds over the peaches. Leave gaps between — they will spread. Sprinkle turbinado sugar (2 tbsp) over the tops.

Uneven, rustic mounds are traditional. Perfection is not the goal. • Biscuits should cover about 60-70% of surface with fruit peeking through

Bake until biscuits are deeply golden and filling bubbles vigorously at the edges, 35-40 minutes. If biscuits brown too quickly, tent loosely with foil.

Filling should be actively bubbling, not just glistening • Biscuit tops are deep golden brown, filling bubbles around edges • Kitchen smells of caramelized peaches and toasted butter

Let cool for 10-15 minutes before serving. Filling will thicken as it cools.

Serving too hot = runny filling. A brief rest is worth it. • Bubbling subsides, filling begins to set