3 pounds peaches, peeled and thickly sliced
2 tablespoons fresh lemon juice
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon cinnamon
Buttermilk Biscuit Dough
3 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
pinch of salt
1/2 cup (1 stick) well-chilled butter, cut into 1/2 inch pieces
1/4 cup (about) buttermilk
1 egg beaten with 2 teaspoons cream or milk
Vanilla ice cream
Mix peaches and lemon juice in large bowl, then pour off all but 1 teaspoon juice. Mix in 2/3 cup sugar, 3 tablespoons flour and cinnamon.
For dough: Position rack in center of oven and preheat to 400 degrees. Generously butter 4 1/2 x 8 1/2 inch ovenproof glass loaf pan. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor. Cut in butter until coarse meal forms, using on/off turns. With machine running, pour enough buttermilk through feed tube to form soft dough that almost binds together. Gently knead dough on floured surface 2 times to blend.
Gently pat or roll dough into 12x14 inch rectangle. Trim edges and reserve. Using floured hands, transfer dough to prepared pan. Trim short ends to overhang pan by 1 inch, reserving scraps; do not trim long sides. Spoon peach mixture into pan. Fold in short ends and long side of dough. Brush with glaze. Fold second long side over glazed surface, pressing to seal. Brush top with glaze. Pat reserved dough out 1/4 inch thick. Cut out shapes (flowers, leaves, diamonds, etc.). Arrange atop loaf. Brush with glaze. Place pan on sheet of foil in oven. Bake 30 minutes, covering with foil if browning too quickly. Sprinkle top with sugar and bake until puff sounds hollow when tapped, about 10 minutes longer. Cool slightly on rack. To serve cut with serrated knife and spoon into bowls. Top with ice cream.