Ingredients
1-1/2 cups all-purpose flour1 tablespoon plus 1/3 cup packed brown sugar, divided2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon baking soda6 tablespoons cold butter, cubed1/2 cup 2% milk2 tablespoons butter, melted3/4 cup chopped walnuts3/4 teaspoon ground cinnamonFILLING:1 cup packed brown sugar2 tablespoons cornstarch3/4 teaspoon grated lemon zest1 cup water9 cups sliced peeled peaches
Preparation
Preheat oven to 400°. In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended.
Transfer to a floured surface; knead 10-12 times. Pat into a 12-in. square. Brush with melted butter.
Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 in. of edge. Roll up jelly-roll style. Seal dough; set aside.
For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon zest. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9-in. baking dish.
Cut biscuit dough into twelve 1-in. slices; arrange biscuits over filling. Bake, uncovered, until golden brown, 20-25 minutes.
