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Perfect Southern Peach Cobbler with Buttermilk Biscuit Topping

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This Southern peach cobbler features a sweet, jammy peach filling with a golden, flaky buttermilk biscuit topping. It’s a forgiving, honest dessert that’s perfect for summer gatherings and comfort food cravings.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen works too, just thaw and drain first)
  • 3/4 cup granulated sugar (adjust based on sweetness of your peaches)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 1/2 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 buttermilk, cold
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish or cast iron skillet on a baking sheet to catch any drips.
  2. Prepare the peaches: If using fresh peaches, bring a pot of water to a boil. Score an ‘X’ on the bottom of each peach, drop in boiling water for 30-45 seconds, then transfer to an ice bath. Peel and slice into 1/2-inch thick wedges (about 6 cups). If using frozen, thaw and drain.
  3. Make the filling: In a medium bowl, gently toss the peach slices with 3/4 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let sit for 5 minutes.
  4. Make the biscuit topping: In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients: Make a well in the center of the flour mixture. Pour in cold buttermilk and vanilla extract. Stir with a wooden spoon just until the dough comes together (it will be sticky and shaggy). Do not overmix.
  6. Assemble the cobbler: Pour the peach filling into the prepared baking dish and spread evenly. Drop spoonfuls of the biscuit dough over the top. Dot the filling with the 2 tablespoons of butter pieces.
  7. Add the finishing touch: Brush the biscuit topping with a little buttermilk (or milk) and sprinkle generously with coarse sugar.
  8. Bake: Place the dish on the middle rack. Bake for 40-45 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through. If browning too quickly, tent loosely with foil for the last 10 minutes.
  9. Cool: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set.
  10. Serve: Spoon warm cobbler into bowls. Top with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Keep all biscuit ingredients cold for flaky biscuits. Do not overmix the dough. Let the cobbler rest before serving to allow the filling to thicken. Bake on a sheet pan to catch drips. For best results, use ripe but firm peaches.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuit, summer dessert, peach recipe, comfort food, easy dessert

Find it online: https://coracooks.com/perfect-southern-peach-cobbler-with-buttermilk-biscuit-topping/