Preheat the oven to 400 degrees F.
For the filling:
In a large mixing bowl, combine the sugar
, cinnamon, salt, and cornstarch
. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice
and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
For the topping:
the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor
, a pastry
cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk
and stir just until moistened.
Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough
on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
Increase the oven temperature to 425 degrees F and bake until the biscuits
are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.