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The Best Easy Buttermilk Biscuit Peach Cobbler Recipe

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This classic buttermilk biscuit-topped peach cobbler is simple, honest, and absolutely delicious. It’s the kind of recipe that proves you don’t need fancy techniques or exotic ingredients to make something memorable.

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
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon heavy cream or melted butter, for brushing the tops
  • 1 tablespoon coarse sugar, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center position.
  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 30-45 seconds, then transfer to a bowl of ice water. Peel and slice into 1/2-inch thick wedges (about 6 cups).
  3. Make the filling: In a medium saucepan, combine sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the peaches release their juices and the mixture thickens, about 8-10 minutes.
  4. Pour the filling into a 9×13 inch baking dish or 10-inch cast iron skillet. Dot the top with small pieces of unsalted butter. Set aside.
  5. Make the biscuit dough: In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces.
  6. Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together (it will be shaggy and sticky). Do not overmix.
  7. Turn the dough out onto a floured surface. Pat into a 1/2-inch thick rectangle. Fold in half, then pat out again to 1/2-inch thickness. Repeat folding 3-4 times to create flaky layers.
  8. Pat the dough out to 3/4-inch thickness. Cut out rounds with a floured 2-inch biscuit cutter (press straight down, do not twist). Gather scraps, pat together, and cut more biscuits (about 8-10 total).
  9. Arrange biscuits evenly on top of the filling, leaving about 1/2 inch between each.
  10. Brush biscuit tops with heavy cream or melted butter. Sprinkle with coarse sugar if desired.
  11. Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbly and thickened. If biscuits brown too quickly, tent with foil for the last 5 minutes.
  12. Cool on a rack for at least 15-20 minutes before serving.

Notes

Keep all biscuit ingredients cold for flaky layers. Do not overwork the dough. Use ripe but firm peaches. Let cobbler rest 15-20 minutes before serving to allow filling to set. For frozen peaches, thaw and drain excess liquid; add extra cornstarch if needed.

Nutrition

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

Find it online: https://cooksyla.com/the-best-easy-buttermilk-biscuit-peach-cobbler-recipe/