Print

Homemade Peach Cobbler with Buttermilk Biscuit Topping

peach cobbler with buttermilk biscuit topping - featured image
Print Recipe

A quick and easy peach cobbler featuring a jammy, spiced peach filling topped with tender, flaky buttermilk biscuits. Perfect for summer gatherings, this crowd-pleasing dessert comes together in about an hour with simple ingredients.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. If using a cast iron skillet, place it in the oven while it preheats.
  2. In a large mixing bowl, combine the sliced peaches, ¾ cup granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Gently toss together and let sit for about 10 minutes.
  3. In a medium mixing bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, and salt. Add the cold butter cubes and cut into the flour using a pastry cutter or two forks until the mixture resembles coarse meal with some pea-sized butter pieces.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk and vanilla extract. Stir with a rubber spatula just until the dough comes together. Do not overmix.
  5. If using a baking dish (not preheated cast iron), pour the peach filling directly into the dish and spread evenly. If using a preheated cast iron skillet, carefully remove from oven and pour the filling in.
  6. Drop spoonfuls of the biscuit dough over the peach filling in dollops, leaving some gaps. You should have about 8 to 10 biscuit dollops.
  7. Optional: Brush the tops of the biscuits with a little extra buttermilk and sprinkle with turbinado or coarse sugar.
  8. Bake for 35 to 40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbly and thickened.
  9. Let the cobbler cool on a wire rack for at least 15 to 20 minutes before serving.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix the dough. Use ripe but firm peaches. Let cobbler rest 15-20 minutes after baking for filling to set. For frozen peaches, thaw and drain excess liquid. For gluten-free, use 1:1 gluten-free flour blend. For buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to ¾ cup milk and let sit 5 minutes.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, easy dessert, peach recipe, comfort food, potluck dessert

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