• Preheat the oven to 375°F and coat a 10-inch cast-iron skillet with non-stick oil spray

Prep the peaches.

• If you want to peel the peaches, make a small shallow "x" in the bottom of the peaches. Place them (two at a time) in a pot of boiling water for 15 seconds then transfer them to a bowl of ice water.
• Slide the skin off with your fingers. Slice the peaches in half then give them a twist to remove them from the seed. Slice them into wedges.

For the Peach Filling:

• Add the sliced peaches to a large bowl and toss with the lemon juice and almond extract.
• Mix the 3/4 cup of the sugar, salt, and ClearJel in a small dish then toss with the peaches.
• Tip the peach filling into the skillet and set it aside while making the biscuit topping.

For the Topping:

• Add the flour, salt, baking powder, and remaining 1/4 cup of sugar to a large mixing bowl.  Create a well in the center of the flour mixture and pour in the cream, stir to combine, adding additional cream to bring the dough together.
• Tip the dough onto a lightly dusted work surface and pat it into a 10-inch circle.  Using a 2-inch round biscuit/cookie cutter, cut enough biscuits to cover the top of the peaches, arranging them as close together as possible.
• Sprinkle the top of the biscuits with 1/4 cup of course-grind sugar.
• Drizzle the hot water over the biscuits and transfer the skillet to the oven.
• Bake for 40-45 minutes until the biscuits are golden brown and the peach filling is bubbly.  
• Serve warm with vanilla ice cream.