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Classic Southern Peach Cobbler with Easy Buttermilk Biscuit Topping

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This classic Southern peach cobbler features jammy, spiced peaches topped with tender, buttery buttermilk biscuits. It’s a simple, rustic dessert that tastes like summer and is perfect for sharing with loved ones.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 3/4 cup granulated sugar
  • 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
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon 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 or coarse sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet or baking dish on a baking sheet to catch any drips.
  2. In a large bowl, gently toss the sliced peaches with the granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let it sit for about 5 minutes while you prepare the biscuit dough.
  3. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes and use a pastry cutter (or two forks) to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces still visible.
  4. Make a well in the center and pour in the cold buttermilk and vanilla extract. Stir gently with a fork or spatula until just combined—the dough will be shaggy and slightly sticky.
  5. Pour the peach mixture (including all those lovely juices) into your cast iron skillet or baking dish. Dot the top with the small pieces of unsalted butter.
  6. Drop spoonfuls of the biscuit dough over the peaches. You should get about 8 to 10 biscuits. If you want, brush the tops of the biscuits with a little extra buttermilk and sprinkle with turbinado sugar.
  7. Place the skillet on the baking sheet and bake for 35 to 40 minutes, or until the filling is bubbly and thick and the biscuits are golden brown and cooked through. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

For best results, keep butter and buttermilk cold. Don’t overmix the biscuit dough. Let the cobbler cool for at least 15 minutes before serving to allow the filling to set. If using frozen peaches, let them sit for about 10 minutes before baking and consider adding an extra tablespoon of cornstarch.

Nutrition

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

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