Southern Double Crusted Cinnamon Sugar Peach Cobbler

Preheat the oven to 400 degrees F.To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 18-20 smaller biscuits using a 1 1/2-2 inch circle cookie cutter (or just cut into similar size squares). Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.Meanwhile, make the filling. In a 10-12 inch baking dish, toss together the peaches, brown sugar, cornstarch, bourbon (if using), and vanilla. To make the crumble. Combine the flour, brown sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the peaches. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with cinnamon sugar. Arrange the biscuits on top of the peaches/crumble. Place the dish on a baking sheet. Bake for 50-55 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.