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Homemade Peach Cobbler with Buttermilk Biscuit Topping

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This homemade peach cobbler features a sweet, jammy peach filling topped with flaky, buttermilk biscuits. It’s the perfect balance of sweet and tangy, with a buttery biscuit topping that holds its own against the juicy peaches.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 tablespoon turbinado or coarse sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish on a rimmed baking sheet.
  2. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, salt, lemon juice, and vanilla extract. Stir gently until the peaches are evenly coated. Let the mixture sit for about 10 minutes.
  3. Pour the peach mixture into your prepared baking dish and spread it into an even layer. Dot the top with the small pieces of unsalted butter.
  4. In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, 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 with a rubber spatula or wooden spoon just until the dough comes together. It will be shaggy and a little sticky.
  6. Drop spoonfuls of the biscuit dough over the peach filling. Aim for about 8 to 10 evenly spaced dollops. If using, sprinkle turbinado sugar generously over the biscuit tops.
  7. Place the dish (on the baking sheet) in the preheated oven and bake for 40 to 45 minutes, until the biscuit topping is golden brown and the peach filling is bubbling up around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Let the cobbler cool on a wire rack for at least 15 to 20 minutes before serving.

Notes

Keep the butter cold for flaky biscuits. Don’t overmix the dough. Let the peaches rest for 10 minutes after mixing. Use ripe but firm peaches. Let the cobbler rest for 15-20 minutes before serving to allow the filling to set.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, homemade cobbler, peach dessert, summer dessert, biscuit topping

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