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Homemade Peach Cobbler with Buttermilk Biscuits

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This homemade peach cobbler features a jammy, spiced peach filling topped with flaky, tangy buttermilk biscuits. It’s the perfect summer dessert that tastes like a real summer afternoon.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 tablespoon turbinado sugar (optional)
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, ¾ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Gently toss until the peaches are evenly coated. Let the mixture sit for about 10 minutes.
  3. In a separate large bowl, whisk together the flour, baking powder, baking soda, 1 tablespoon sugar, and ½ teaspoon salt.
  4. 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 looks like coarse meal with some pea-sized butter pieces remaining.
  5. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together. It will be shaggy and slightly sticky.
  6. Turn the dough out onto a lightly floured surface and bring it together with your hands. Pat it into a rectangle about ¾-inch thick.
  7. Use a 2-inch biscuit cutter to cut out rounds, pressing straight down without twisting. Gather the scraps, pat them out again, and cut more rounds. You should get about 8 to 10 biscuits.
  8. Pour the peach mixture (including all the juices) into a 9×13-inch baking dish or cast-iron skillet. Spread it into an even layer.
  9. Arrange the biscuit rounds on top of the peaches, placing them close together but not touching.
  10. Brush the tops of the biscuits with the melted butter and sprinkle with turbinado sugar if using.
  11. Place the dish on a baking sheet to catch any drips. Bake for 35 to 40 minutes, until the filling is bubbling around the edges and the biscuits are deep golden brown. If the biscuits brown too quickly, tent the dish loosely with foil for the last 10 minutes.
  12. Let the cobbler cool on a wire rack for at least 15 minutes before serving.

Notes

Cold butter is non-negotiable for flaky biscuits. Don’t overmix the biscuit dough. Let the peaches rest after tossing with sugar and cornstarch. Use a baking sheet to catch drips. For best results, serve warm with vanilla ice cream or whipped cream.

Nutrition

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

Find it online: https://junomeals.com/homemade-peach-cobbler-with-buttermilk-biscuits/