Grease a 10-inch pie dish with shortening. Set aside.

Place the diced peaches in a wide pot. Add ½ cup granulated sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Turn the heat to medium and stir to combine. Once the liquid in the pot begins to bubble, reduce the heat to low. Simmer for 10 minutes.

Pour the peaches and all of the juice from the pot into the prepared pie dish and smooth into an even layer. Transfer to the refrigerator for 30 minutes to 1 hour or until the peaches have cooled completely.

Once the peaches have cooled, start the biscuits. Preheat the oven to 450ºF.

Gather 1 cup of flour, 2 tablespoons of powdered sugar, 1 tablespoon of granulated sugar, 1 teaspoon of baking powder, and ¼ teaspoon of salt in a large mixing bowl. Mix to combine.

Add the cubed butter and use a pastry cutter to blend into a coarse meal.

Add 6 tablespoons evaporated milk and mix with a fork until a loose dough forms. Use your hands to quickly form it into a ball.

Dust your work surface with flour and turn the dough out onto the floured surface, and use your palm to press it into an oval disc. I like to lightly coat both sides with flour before I roll it out.

Use a floured rolling pin to roll the dough to ½-inch thickness. Use a round cookie cutter (I used a 2½-inch round cutter) to cut the dough into discs. Roll the excess out into another sheet and cut out the remaining biscuits until no more dough remains. The dough should yield 14 to 16 biscuits, depending on the size of your cookie cutter.

Remove the pie dish from the refrigerator. Arrange the biscuits on top, avoiding overlap if possible, but it’s okay if they overlap a bit.

Transfer the dish to the preheated oven. Bake for 15 to 20 minutes or until the biscuits are golden brown on top.

Let the cobbler cool for 15 to 30 minutes before serving.

Divide the cobbler between dessert plates and serve with whipped cream or vanilla ice cream. Enjoy!