For the biscuit topping, mix together flour, granulated sugar, baking powder, and salt in a large bowl. Add the cubed cold butter and use your hands or a fork to incorporate the butter until the mixture looks slightly gravelly.

Add buttermilk and mix until just combined. Wrap the bowl tightly with plastic and chill in the fridge for at least 30 minutes, or up to overnight.

Preheat oven to 375F and grease a 9x13” Baking Dish with butter. For the filling, combine light brown sugar, flour, cinnamon, salt, and pepper in a large bowl. Peel and slice peaches into ½” wedges using a Paring Knife and add to bowl along with lemon juice and zest. Stir to combine.

Transfer peach mixture into prepared baking dish, then use a cookie scoop or spoon to top with pieces of the chilled cobbler dough. Flatten dough with an offset spatula and sprinkle raw sugar over top.

Bake until the topping is brown and the filling is bubbling, 40–50 minutes. Let cool slightly, then serve warm with topping of choice.