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Easy Homemade Peach Cobbler with Buttermilk Biscuits

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Juicy, spiced peaches topped with tender, flaky buttermilk biscuits in a buttery syrup. This rustic summer dessert comes together in about 20 minutes and is perfect for potlucks, barbecues, or a cozy night in.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional, for topping)
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish on a rimmed baking sheet to catch any overflow.
  2. Prepare 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 about 30 seconds, then transfer to an ice bath. The skins will slip right off. Slice the peaches into 1/2-inch thick wedges.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let this sit for about 10 minutes while you prepare the biscuit topping.
  4. Start the biscuit dough: In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  6. Add the wet ingredients: Make a well in the center of the flour mixture. Pour in the cold buttermilk and vanilla extract. Stir gently with a fork just until the dough comes together. It will be shaggy and a bit sticky.
  7. Assemble the cobbler: Pour the peach mixture into your baking dish and spread it evenly. Drop spoonfuls of the biscuit dough over the top—about 8 to 10 dollops, spaced evenly.
  8. Add the finishing touches: Brush the tops of the biscuits with melted butter and sprinkle with turbinado sugar if using.
  9. Bake: Place the dish on the middle rack of your oven. Bake for 35 to 40 minutes, or until the biscuits are golden brown and the filling is bubbly around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 10 minutes.
  10. Cool before serving: Let the cobbler cool on a wire rack for at least 20 minutes before serving.

Notes

Keep butter and buttermilk cold for flaky biscuits. Don’t overmix the dough. Let cobbler rest 20-30 minutes before serving to allow filling to thicken. For gluten-free, use a gluten-free baking blend with xanthan gum. For dairy-free, use cold coconut oil or vegan butter and make buttermilk with lemon juice and almond/oat milk.

Nutrition

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

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