Preheat the oven to 400F. Lightly butter a 1 1/2-quart casserole. In a medium-size bowl, toss together the peaches, brown sugar, almond extract, and cinnamon. Spread in the bottom of the casserole. Sift together the flour, baking powder, and 2 Tbsp of the white sugar. Cut the butter into the flour mixture, until it has the consistency of coarse crumbs. Combine the milk, buttermilk, and egg and combine with the flour. Do not knead; the dough will be sticky, stiff, and lumpy. Drop by the spoonful over the peaches. Try to get even coverage, but don't worry about a few bare spots. Bake for about 25 minutes, until the top is golden and the juices are bubbling. Cool on a wire rack for about 5 minutes. Then loosen the biscuit from the sides of the pan and invert onto a serving platter.