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Bourbon Peach Cobbler with Fluffy Buttermilk Biscuits

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A warm, comforting dessert featuring jammy bourbon-infused peaches topped with tender, flaky buttermilk biscuits. Perfect for summer gatherings or a cozy night in.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches or 2 pounds frozen)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup bourbon
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of 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, cubed
  • 3/4 cup cold buttermilk
  • 1 tablespoon heavy cream (optional, for brushing)
  • Coarse sugar (optional, for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C). Place a 10-inch cast iron skillet in the oven to heat.
  2. Make the peach filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, bourbon, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Stir gently to coat. Let sit for 15-20 minutes.
  3. Prepare the biscuit dough: In a separate large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Cut in cold cubed butter using a pastry cutter or two forks until pea-sized pieces form.
  4. Add buttermilk: Make a well in the flour mixture, pour in cold buttermilk, and stir gently with a rubber spatula just until dough comes together (shaggy and slightly sticky). Do not overmix.
  5. Carefully remove hot skillet from oven. Pour peach mixture into the skillet (it should sizzle). Spread into an even layer.
  6. Drop spoonfuls of biscuit dough over the peach filling (about 8-10 biscuits). Leave space between them.
  7. If desired, brush biscuit tops with heavy cream and sprinkle with coarse sugar.
  8. Bake for 35-40 minutes, until biscuits are golden brown and filling is bubbling. If biscuits brown too quickly, tent with foil for the last 10 minutes.
  9. Let cool for 10-15 minutes before serving.

Notes

Don’t skip macerating the peaches—it creates a syrupy filling. Keep butter and buttermilk cold for flaky biscuits. Do not overmix biscuit dough. For a non-alcoholic version, replace bourbon with apple cider or orange juice. For gluten-free, use a gluten-free baking blend with xanthan gum.

Nutrition

Keywords: peach cobbler, bourbon peach cobbler, buttermilk biscuits, summer dessert, cast iron skillet cobbler

Find it online: https://coracooks.com/bourbon-peach-cobbler-with-fluffy-buttermilk-biscuits/