Start by soaking the cobbler dough the night before: in a large mixing bowl, combine flour, then add sourdough starter, melted coconut oil, and cup honey, and mix well.

Let sit covered at room temperature for 8-24 hours. You want to cover it to prevent a not so pleasant crust from forming.

Preheat the oven to 350°F.

To the fermented dough, add baking soda, baking powder, cinnamon, salt, brown sugar, and cream to the sourdough mixture and combine well.

Peel and chop the juicy peaches and add to a large cast iron skillet.

Sprinkle cinnamon over top of the fruit, and add butter, flour, and brown sugar (honey or maple syrup will also work).

Place in the preheated oven and bake for about 10 minutes, until the butter is melted, while you work on the biscuits. If you are using a baking dish, pour the peach filling into a greased baking dish and bake in the oven for 10 minutes.

Turn biscuit dough out on a lightly-floured surface and roll it out or pat it out to about a half-inch thickness.

Cut out a dozen (or so) biscuits using a biscuit cutter or wide mouth mason jar.

Pull the peaches out of the oven and give them a good stir to incorporate the butter and melted sugar.

Place biscuits on top of the peaches.

Bake for 20 minutes, or until the biscuits start to turn golden brown in color.

Allow to rest for a while before serving. Serve with a scoop of vanilla ice cream, if desired.