Preheat the grill to 350˚F to 400˚F.

Place the peaches on the grill, cooking for 5 minutes total with the lid closed, flipping halfway through.

Remove peaches and slice, once cool enough to handle, into thin slices.

Add peaches to a large bowl with sugar, flour, cinnamon, cloves, nutmeg, and salt. Stir to combine until everything is evenly coated. Add the mixture to a 10-inch or 12-inch cast iron skillet and top with the small piece of butter all over. Cover with aluminum foil.

Place skillet on the grill, cover, and cook until bubbling and hot, about 15 minutes.

While the peaches are cooking, make the biscuit topping. Add flour, sugar, and baking powder to a medium bowl. Stir until combined. Make a well in the center and add cream and melted butter to the center. Stir until the mixture comes together.

Remove the foil from the skillet and dollop peaches with the dough mixture all over. Discard foil and cover the grill. Cook until the biscuits are browned, about 15 minutes. Remove from grill and let rest 10 minutes before serving with vanilla ice cream.