A super fruity summer peach and blueberry cobbler topped with homemade biscuits - perfect with dollops of vanilla ice cream or homemade whipped cream for dessert on a hot day.
In a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, and salt. Mix until just combined. Add in the butter and mix for 30 seconds on low speed to break down the butter.
In a separate bowl, whisk together the egg, egg yolk, cream, milk, and vanilla. With the mixer running on low, slowly pour in the egg-milk mixture. Mix for 15-20 seconds or until the dough just starts to come together.
Remove the bowl from the stand mixer and turn it with your hands to mix, incorporating any loose flour at the bottom of the bowl.
Pour the dough onto a lightly floured work surface and pat into a 9-inch circle. Use a 3-inch circle cutter to cut the dough into 12 biscuits, re-rolling the scraps as necessary. Set aside while you prepare the cobbler filling.
For the filling
Heat oven to 350F.
In a medium saucepan, combine half the blueberries, all of the peaches, the sugar, cornstarch, lemon zest, and salt. Cook over medium heat, stirring, until the fruit starts to break down and the mixture thickens, about 3-5 minutes. Remove from the heat and stir in the remaining blueberries. Pour into a 9x13-inch baking dish. Top with the biscuits.
In a small bowl, whisk the egg yolk and then use a pastry brush to brush it onto the top of the biscuits. Sprinkle with the demerara sugar.
Bake for 1 hour, rotating the pan halfway through, until the filling is bubbling all over and the biscuits are golden.
Remove from the oven and let cool for at least 30 minutes before serving.