Plum cobbler with buttermilk biscuits

"Cobbler is a true classic in the Southern United States. It's somewhere between a fruit bake and a crumble, using whatever fruit is in season and topping it with a biscuit-like dough. In this version, I'm using plums, because there are few things better than juicy, bubbling plums at the height of their season. I also like to use brown sugar for its deeper, almost malty flavor and add a little orange zest to give the fruit a bit more brightness. When it comes to the topping, everyone seems to do it a little differently. Some make it more like a crumble, some fold the fruit directly into the dough, and others shape little biscuits that bake on top. I like the latter, if only because it sets it apart visually from the more familiar crumble. I also lean into the biscuit inspiration by adding buttermilk, which makes the dough softer and gives it a gentle tang. If you'd like something a little richer, you can use cream instead, or simply stick to butter for a drier, more shortbread-like topping. The beauty of a cobbler is that there really isn't a right or wrong way to make it. The topping is simply there to turn beautifully ripe fruit into a proper dessert. So feel free to adapt it to your taste or whatever you happen to have in the fridge."