In a medium bowl, sift the flour, brown sugar, baking powder, baking soda, and salt together. Cut the cold butter into cubes. Pour the butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into pea size.
Make a well in the dry ingredients. Pour in the milk. Use a rubber spatula to mix into a dough. Pour dough on a floured surface. Knead with your hands 10 times. The dough will be slightly sticky but well formed together.
Use a rolling pin, roll dough to 12X16 inch rectangle. Use a pastry brush and brush on the melted butter.
In a bowl, combine brown sugar, cinnamon, and oats. Sprinkle this mixture on top of the melted butter. Use your hands to coat it evenly across the whole dough.
Start rolling up the dough on smaller side. The dough might be sticky. Use a pastry cutter to prevent the dough from sticking on the counter and ripping. Roll it up tight. Cut off the uneven ends. Cut evenly into 12 rolls.
Place the rolls evenly on top of the peach cobbler. Bake in the oven for 23-27 minutes. Place a cookie sheet on the bottom rack of the oven. This will catch any drips from the cobbler. The cobbler is done when it is bubbling and the biscuits are lightly browned.