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Classic Southern Peach Cobbler with Buttermilk Biscuits

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This classic Southern peach cobbler features a quick, jammy peach filling and tangy, cold-buttermilk biscuits dropped right into the hot pan. The contrast of warm, spiced fruit against fluffy, savory-sweet biscuits creates a textural masterpiece that tastes like a memory.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, do not thaw)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is best)
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 1/2 cups all-purpose flour (White Lily recommended for tender biscuits)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 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

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish or cast-iron skillet in the oven to warm up while you prepare the filling.
  2. In a large skillet or saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Add the sliced peaches, both sugars, lemon juice, vanilla, cinnamon, and nutmeg. Stir gently to combine. Cook for about 5-7 minutes, until the peaches release their juices and the sugar dissolves.
  3. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the bubbling peach mixture and stir constantly. Cook for another 1-2 minutes, until the juice thickens and becomes glossy. Remove from the heat and set aside.
  4. In a medium mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with pea-sized bits of butter.
  5. Make a well in the center of the flour mixture. Pour in the cold buttermilk and vanilla extract. Stir with a wooden spoon or spatula just until the dough comes together. Do not overmix; a few dry spots are okay. The dough will be very soft and sticky.
  6. Carefully remove the hot baking dish from the oven. Pour the thickened peach filling into the hot dish. Using two spoons or a cookie scoop, drop spoonfuls of the biscuit dough evenly over the top of the hot peach filling.
  7. Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean. The filling should be bubbling up around the edges. Let it cool on a wire rack for at least 15 minutes before serving.

Notes

For an extra golden, crunchy top, sprinkle coarse sugar (like turbinado) over the biscuit dough just before baking. Keep all biscuit ingredients cold for flaky biscuits. Do not overmix the dough. Pre-cooking the filling prevents a watery cobbler. Let the cobbler rest for at least 15 minutes after baking to allow the filling to set.

Nutrition

Keywords: peach cobbler, southern dessert, buttermilk biscuits, summer dessert, peach recipe, comfort food, easy dessert

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