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Classic Peach Cobbler with Buttermilk Biscuit Topping

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A simple, rustic peach cobbler with a tangy buttermilk biscuit topping that’s perfect for any occasion. This blue-ribbon winning recipe uses fresh or frozen peaches and comes together in under 20 minutes of prep time.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 6–8 medium peaches)
  • 3/4 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
  • 1/2 cup granulated sugar (for biscuit topping)
  • 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 teaspoon vanilla extract (optional, for biscuit topping)
  • Coarse sugar for sprinkling (like turbinado or demerara)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the peaches: Wash and slice into 1/2-inch thick wedges. Do not peel. If using frozen peaches, do not thaw. You’ll need about 6 cups total.
  3. Make the filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently until evenly coated. Let sit for 10 minutes.
  4. Start the biscuit topping: In a separate large bowl, whisk together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Work quickly so the butter stays cold.
  6. Add the buttermilk: Make a well in the center of the flour mixture and pour in cold buttermilk and vanilla extract. Stir with a fork or spatula just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  7. Assemble the cobbler: Pour the peach filling into a 9×13-inch baking dish and spread into an even layer. Drop spoonfuls of biscuit dough over the top (about 8-10 dollops). Do not smooth out. Sprinkle tops with coarse sugar.
  8. Bake: Place the dish on a baking sheet to catch drips. Bake for 40-45 minutes, until filling is bubbly and biscuits are golden brown and cooked through. If biscuits brown too quickly after 30 minutes, tent loosely with foil.
  9. Cool: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set.

Notes

Keep all biscuit ingredients cold for flaky biscuits. Do not overmix the biscuit dough. Let peaches sit for 10 minutes to release juices. Use a mix of ripe and slightly firm peaches for best texture. Don’t skip the cornstarch. Place a baking sheet under the dish to catch drips. For best results, serve warm with vanilla ice cream or whipped cream.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, summer dessert, easy cobbler, peach dessert, southern cobbler, blue ribbon recipe

Find it online: https://goldensimmer.com/classic-peach-cobbler-with-buttermilk-biscuit-topping/