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Best Brown Sugar Peach Cobbler with Flaky Buttermilk Biscuits

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This brown sugar peach cobbler features jammy, caramelized fruit bubbling up around tender, flaky buttermilk biscuits. The brown sugar adds a molasses-y depth that makes the peaches taste like they’ve been caramelizing for hours.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen peaches work too)
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, frozen and grated
  • 3/4 cup cold buttermilk, shaken
  • 1 tablespoon heavy cream or melted butter, for brushing tops (optional)
  • 1 tablespoon turbinado or coarse sugar, for sprinkling

Instructions

  1. Prep 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 an ice bath. Peel, pit, and slice the peaches into 1/2-inch thick wedges.
  2. Make the Filling: In a large bowl, gently toss the sliced peaches with the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let it sit for 10 minutes while you make the biscuit dough.
  3. Freeze and Grate the Butter: Cut 6 tablespoons of unsalted butter into tablespoon-sized pieces and freeze for at least 15 minutes. Grate the frozen butter on the large holes of a box grater, then return to the freezer.
  4. Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt. Add the frozen grated butter and toss gently with a fork until coated. Make a well and pour in the cold buttermilk. Stir just until the dough comes together.
  5. Laminate the Dough: Pat the dough into a 1/2-inch thick rectangle. Fold into thirds like a letter. Rotate 90 degrees, pat out again, and fold into thirds. Repeat 3-4 times total. After the final fold, pat to 3/4-inch thickness.
  6. Cut the Biscuits: Use a 2.5-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps, press together, and cut more biscuits. You should get 8-10 biscuits.
  7. Assemble and Bake: Preheat oven to 375°F (190°C). Pour the peach filling into a 9×13 baking dish. Arrange biscuits on top. Brush with heavy cream or melted butter and sprinkle with turbinado sugar. Bake for 40-45 minutes until bubbly and golden. Tent with foil if browning too quickly.
  8. Cool and Serve: Let the cobbler cool on a wire rack for at least 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

For flaky biscuits, keep butter and buttermilk cold. Do not overmix the dough. Let cobbler rest 20 minutes before serving to allow filling to set. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use cold coconut oil or vegan butter and buttermilk substitute.

Nutrition

Keywords: peach cobbler, brown sugar, buttermilk biscuits, summer dessert, peach dessert, flaky biscuits, southern dessert

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