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Preheat the oven to 350°F. Lightly grease a 9" round pan.
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To make the filling: Combine all the filling ingredients, and spoon the peaches into the prepared pan.
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To make the topping: Whisk or sift together the flour, salt, baking powder, and sugar.
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Stir in enough heavy cream to moisten the dough thoroughly. You'll probably use about 1 cup in the summer, 1 1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off.
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Pat the dough into a lightly greased 9" round pan. Use a 2" round biscuit cutter to cut as many biscuits as you can, leaving them in the pan. Turn the pan over onto a lightly greased or lightly floured surface, rapping it a few times to make the dough fall out. Lift off the pan, pick up the cut biscuits, and space them atop the peach filling. You'll have leftover biscuit dough; shape it into additional biscuits to bake separately, if desired.
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Brush the biscuits with milk or butter, and sprinkle with coarse white sparkling sugar.
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Bake the cobbler for 45 to 50 minutes, until the filling is bubbly and the biscuits are golden brown.
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Remove the cobbler from the oven, and let it rest at room temperature for about 20 to 30 minutes before serving; this allows the filling to set somewhat. Don't worry, it'll still be warm when you serve it.
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Scoop the cobbler into serving dishes, including a biscuit with each serving. Top with vanilla ice cream, if desired.
