Print

Best Southern-Style Peach Cobbler with Easy Buttermilk Biscuits

peach cobbler - featured image
Print Recipe

This Southern-Style Peach Cobbler features a juicy, jammy peach filling topped with tender, flaky buttermilk biscuits. It’s a simple, honest dessert that lets the fruit shine, perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 2 ½ pounds)
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 tablespoon coarse sugar (like turbinado or demerara)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Place a baking sheet on the rack below to catch any drips.
  2. Prepare the peaches: If using fresh peaches, bring a large pot of water to a boil. Score a small X on the bottom of each peach, then drop them in the boiling water for about 30 seconds. Transfer them to an ice bath, and the skins will slip right off. Slice the peaches into ½-inch wedges. If using frozen peaches, just measure them straight from the bag.
  3. Make the filling: In a large bowl, gently toss the peach slices with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let it sit for about 10 minutes.
  4. Transfer the filling to the baking dish: Pour the peach mixture into your greased 9×13-inch dish. Dot the top with the small pieces of butter.
  5. Bake the filling first (optional but recommended): Pop the dish in the oven for 10 minutes.
  6. Make the biscuit topping while the filling bakes: In a medium bowl, whisk together the flour, ¼ cup sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse meal with some pea-sized butter pieces remaining.
  7. Add the buttermilk: Pour the cold buttermilk into the flour mixture and stir with a fork just until a shaggy dough forms. Don’t overmix.
  8. Drop the biscuits over the filling: Remove the baking dish from the oven. Using a spoon or cookie scoop, drop spoonfuls of biscuit dough evenly over the hot peach filling. You should have about 8 to 10 biscuits.
  9. Sprinkle with coarse sugar: Generously sprinkle the turbinado or demerara sugar over the biscuit tops.
  10. Bake the cobbler: Return the dish to the oven and bake for 25 to 30 minutes, until the biscuits are golden brown and the filling is bubbly and thick. The biscuits should be cooked through—you can test one by inserting a toothpick into the center; it should come out clean.
  11. Cool slightly before serving: Let the cobbler rest on a wire rack for at least 15 minutes.

Notes

Don’t skip the cornstarch; it thickens the filling perfectly. Cold butter is essential for flaky biscuits. Let the cobbler rest for at least 15 minutes after baking to allow the filling to set. Place a baking sheet under the dish to catch any bubbly overflow.

Nutrition

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

Find it online: https://lunafeast.com/best-southern-style-peach-cobbler-with-easy-buttermilk-biscuits/