Toss the peaches with the sugar, clearjel, and extract to combine well.
Turn into your pie plate and bake for 20-30 minutes, until hot.
Meanwhile, for the topping, pulse the flour, sugar, baking powder, salt and butter in a food processor until the butter is incorporated and the mixture has the texture of fine crumbs.
Add the buttermilk and process briefly until a soft moist dough forms.
Drop the dough in small mounds over the peaches. It's fine if some of the fruit shows through.
Put back in the oven for 35-40 minutes until the filling is hot and bubbling and the topping is golden. You want to make sure the underside of the biscuit topping has gotten done, especially in the center, so check that.
Let cool slightly and then serve warm, with ice cream.