Print

Homemade Fresh Peach Cobbler with Buttermilk Biscuit Topping

Homemade Fresh Peach Cobbler with Buttermilk Biscuit Topping - featured image
Print Recipe

This Homemade Fresh Peach Cobbler features a jammy peach filling topped with flaky buttermilk biscuits. It’s a rustic, crowd-pleasing dessert that comes together in about 45 minutes and is perfect for summer gatherings.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop them in the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel the skins off and slice the peaches into 1/2-inch thick wedges.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let it sit for about 10 minutes.
  4. Start the biscuits: In another bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining.
  5. Add the buttermilk: Pour the cold buttermilk and vanilla extract into the flour mixture. Stir with a wooden spoon just until the dough comes together. It will look shaggy and a little sticky.
  6. Assemble the cobbler: Place a 10-inch cast iron skillet over medium heat and add 2 tablespoons of butter. Let it melt and start to sizzle. Pour the peach mixture into the skillet and let it cook for about 2 minutes. Remove from heat.
  7. Drop the biscuit topping: Using a spoon or cookie scoop, drop dollops of biscuit dough over the peach filling. Leave some space between them. Sprinkle the tops with turbinado sugar if using.
  8. Bake: Place the skillet in the preheated oven and bake for 25-30 minutes, until the filling is bubbly and the biscuits are deep golden brown. Let it cool on a wire rack for at least 15 minutes before serving.

Notes

For best results, use cold butter and do not overmix the biscuit dough. Let the cobbler rest for 15 minutes after baking to allow the filling to set. If using a glass baking dish, reduce oven temperature by 25°F.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, peach recipe, southern dessert, fruit cobbler

Find it online: https://grubella.com/homemade-fresh-peach-cobbler-with-buttermilk-biscuit-topping/