Cinnamon Biscuit Peach Cobbler

1 1/2 cups all-purpose flour
1 tablespoon plus 1/3 cup packed brown sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons cold butter, cubed
1/2 cup 2% milk
2 tablespoons butter, melted
3/4 cup walnuts
3/4 teaspoon ground cinnamon

Filling

1 cup packed brown sugar
2 tablespoons cornstarch
3/4 teaspoon grated lemon peel
1 cup water
9 cups sliced peeled peaches

In a small bowl, combine the flour, 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in cold butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to a floured surface; knead 10–12 times. Pat into a 12-inch square. Brush with melted butter. Combine the walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within a half-inch of edge. Roll up jelly-roll style. Seal dough; set aside.

For filling, in a large saucepan, combine the brown sugar, cornstarch and lemon peel. Gradually stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13-by-9-inch baking dish. Cut biscuit dough into twelve 1-inch slices; arrange biscuits over filling. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. 

Yield: 12 servings