Organization. Read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.

Baking time. Keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 

Fresh peaches. Using fresh fruit is the way to go and nectarines also work wonderfully. The result is far superior than when you use canned peaches, IMO. You can also use nectarines, which are very similar to peaches, but with a much thinner, unfuzzy skin.

Yogurt or buttermilk. They give a slight tang and tenderness to the biscuit dough. 

Sugar. I usually use all brown sugar, but I added a variation to use a mix of white and brown because sometimes we want it sweeter (white) but with a hint of caramel (brown). 

Cornstarch. It turns the peach juices into a syrupy sauce that is one of the best parts of this dessert. 

Lemon. They add flavor and balance out the sweetness and starchiness of the rest of the recipe. You can omit them, of course, just take into account that it will lack that balance.

Cinnamon and ginger. These might be optional if you're not into them or don't have them when you make this dessert. They pair wonderfully well with peaches.

Flour: using all-purpose with baking powder is the best because you can control the amount of the leavening. But you can use self-rising flour if it's all you have and you just want to eat a homemade peach cobbler!