I grew up in south-central Kentucky. Peach cobbler in that area was always made starting with the batter in the bottom with peach/sugar mixture on top with the batter rising during baking. I would not call it "cake" but definitely not a biscuit dough or pastry. If it were made with pastry, it would have been called peach pie. It was similar to your Southern Style recipe, but would have always been baked in a dep casserole or glass baking dish. It would have been served with vanilla ice cream - never whipped cream as best as I can recall. The peach juice and sugar would caramelize around the edge of the batter making it slightly chewy - this (in my opinion) was the BEST part if you were lucky enough to get a scoop from the edge. Of course, I like the dense chewy edge of brownies as well, so maybe that's just me.

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