1 1/4 cups all-purpose flour
3/4 cup whole-wheat flour
1 1/4 tsp sea salt
4 tsp aluminum free baking powder
3 Tbsp unsalted butter, cubed
1/3 cup low-fat cream cheese
3/4 cup buttermilk
2 Tbsp heavy cream
3 Tbsp cane sugar
1 1/2 lb fresh peaches, peeled and sliced
1 tsp orange peel
1/2 cup heavy cream
Lightly coat a baking sheet with canola oil spray. In a large mixing bowl, sift together dry ingredients.
Cut butter and cream cheese into dry ingredients with a pastry cutter. Add buttermilk and mix with a fork until just combined.
Transfer dough onto a lightly floured surface and knead gently just until dough forms. Roll out dough to 3/4-inch thick. Using a 2 1/2-inch round cutter form 12 biscuits and arrange about 1inch apart on prepared baking sheet. Place biscuits in refrigerator until completely chilled.
Preheat oven to 400F.
Remove biscuits from refrigerator and lightly brush tops with heavy cream and sprinkle with sugar.
In a large bowl, toss together peaches and orange peel. Evenly divide peaches between 12 8-ounce ramekins. Place 1 biscuit on top of peaches. Bake for 20 to 25 minutes, or until biscuit is golden brown.
Pour heavy cream into a small bowl and whip with electric mixer on high until stiff peaks form.
Garnish each cobbler with 1 tablespoon whipped cream.