Southern Peach Cobbler

0 Preheat the oven to 350 degrees.
Peel Peaches
14 Bring a large pot of water to a boil.
15 Drop in peaches and simmer for 30 seconds to 1 minute.
16 Scoop peaches out with a slotted spoon and drop in a bowl full of ice water.
17 Drain and slip the peels right off.
18 Cut the peaches in half, remove the pits, and slice.
Peach Filling
1 In a large bowl combine brown sugar, ground ginger, cinnamon, and cornstarch. 
13 Mix well and set aside.
2 Then toss peaches with the brown sugar mixture to thoroughly coat. 
19 Add the bourbon, stir, and set aside.
Topping
3 Combine flour, brown sugar, baking powder, and baking soda breaking up any clumps with your spoon.
4 Cut the cold butter into 8 - 1/2 tablespoon sized chunks. 
21 Crumble the cold butter into the flour mixture using a pastry cutter, a food processor, or your hands, until the butter is in pea sized pieces.
5 Add the buttermilk to the flour mixture and stir until just combined. It will be a thick, wet, heavy batter.
6 Butter a 10" cast iron skillet or pie pan.
7 Stir the peaches then pour into the skillet. 
22 Slice the other 4 tablespoons spread them out on top of the peaches.
8 Spoon the biscuit dough on top of the peach filling, gently spreading it to fill in the gaps.
10 Bake at 350 degrees for 40 - 50 minutes or until the filling is bubbling and the top is golden brown.