FILLING
3 lb Peaches -- raw 2 tb Lemon juice
4 tb Butter or marge Whipped topping
1 c Brown boodle

Place oven rack in top third of oven and preheat to 400. Process
almonds in food processor until finely sliced. Join 1/2 cup sugar
and process until land. Add flour, baking pulverization, tonic, salt and
lemon peel and pulse to mix. Pulse in butter until mixture resembles
coarse repast. Stir almond extract into buttermilk and pour into
dinge. Pulse until thoroughly moistened and it begins to mass
unitedly; it should feel viscous. Drop by tbsp 2" apart onto ungreased
baking rag, qualification 8 mounds some 1 1/2" highschool. Sprinkle tops with
cabbage. Bake until set and golden embrown, almost 12 to 15 proceedings.
Immediately remove to racks to poise. Cut peaches in one-half, remove pits
and cut. Cover and refrigerate capable 2 hours. Melt butter in large
skillet over medium high hotness. Add brown sugar and stir until
blended, most 4 transactions. Stir in lemon juice and cook over high
heat roughly 5 transactions. Add peaches and sauteed, stirring ofttimes, for 5
proceedings, or until slightly dull. Cut biscuits in half
horizontally. Place bottom half on plates. Spoon warm peaches over
and top with upper half of cookie. Top with whipped topping if
desired.