Five-Spice Plum Cobbler with Orange Biscuits

Position a rack in the center of the oven. Preheat oven to 475°.

In an 8-inch round or square baking pan, use your hands to mix together brown sugar, cornstarch, 3/4 teaspoon five-spice powder and 1/8 teaspoon salt. Add plums and orange juice; toss with your hands until there are no white powdery patches. Roast until juices are syrupy and bubbling and beginning to caramelize on sides of pan, about 15 minutes, stirring and scraping the pan halfway through baking time.

Meanwhile, in a medium bowl, combine granulated sugar and orange zest. Use your fingertips to rub the mixture together until moist and fragrant. Add flour, baking powder, baking soda and 1/4 teaspoon salt; stir to combine. Drop in butter cubes; use your fingertips to rub butter into dry ingredients until it resembles fine crumbs. Gently fold in yogurt and vanilla until a soft dough forms. (Don't overmix.)

In a small bowl, stir together turbinado sugar and 1/4 teaspoon five-spice powder.

Remove roasted plums from oven. Reduce oven temperature to 425°. Drop dough in 7 or 8 equal portions on top of fruit, flattening portions slightly with your fingers. Generously sprinkle dough with turbinado sugar mixture. Bake until biscuits are golden and firm, about 20 minutes. Let stand at least 20 minutes before serving with ice cream, if desired.