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Classic Peach Cobbler with Buttermilk Biscuit Topping

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This classic peach cobbler features sweet, jammy peaches and a tangy, buttermilk biscuit topping. It’s a simple, honest, and deeply satisfying summer dessert that tastes like comfort food at its finest.

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 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon turbinado sugar

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the peaches: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir gently until everything is well coated. Let this sit for about 15 minutes while you make the biscuit dough.
  3. Make the biscuit topping: In another large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it looks like coarse meal with some pea-sized butter pieces remaining.
  4. Add the buttermilk: Pour the cold buttermilk into the flour-butter mixture. Stir with a fork just until the dough comes together. It will be sticky and a little shaggy. Do not overmix.
  5. Assemble the cobbler: Pour the peach mixture (including all the juices) into your 9×13-inch baking dish or cast iron skillet. Spread it out into an even layer.
  6. Drop the biscuits: Using a spoon or a cookie scoop, drop spoonfuls of the biscuit dough over the peach mixture. Don’t smooth them out. You should have about 8-10 biscuits.
  7. Finish and bake: If you have a pastry brush, lightly brush the tops of the biscuits with a little extra buttermilk. Sprinkle the turbinado sugar over the biscuits. Place the dish on a baking sheet to catch any overflow. Bake for 40-45 minutes, or until the peach filling is bubbly and thick and the biscuits are golden brown. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.

Notes

Don’t skip the resting time for the peaches. Keep your butter and buttermilk cold. Don’t overmix the dough. Use a baking sheet under your dish to catch overflow. Let it rest before serving. For gluten-free, use a 1-to-1 gluten-free baking flour blend. For dairy-free, use plant-based butter and dairy-free buttermilk.

Nutrition

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

Find it online: https://spoonluma.com/classic-peach-cobbler-with-buttermilk-biscuit-topping-easy-homemade-recipe/