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Classic Peach Cobbler with Fluffy Buttermilk Biscuit Topping

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A classic Southern peach cobbler featuring a sweet, jammy peach filling topped with fluffy, tangy buttermilk biscuits. This comforting dessert comes together in under an hour with simple ingredients and is perfect for summer gatherings or cozy nights in.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 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, cubed
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
  2. Make the peach filling: In a large bowl, gently toss together the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Let it sit for 10-15 minutes.
  3. Pour the filling into a 9×13-inch baking dish and spread into an even layer. Dot the top with the small pieces of unsalted butter. Set aside.
  4. Start the biscuit topping: In a separate large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  5. Cut in the cold butter using a pastry cutter or two forks until the mixture looks like coarse meal with some pea-sized butter pieces.
  6. Add the wet ingredients: Make a well in the center, pour in the cold buttermilk and vanilla extract, and stir just until the dough comes together. It will be shaggy and slightly sticky.
  7. Spoon the dough over the peaches using a small scoop or two spoons, dropping rounded spoonfuls evenly over the filling. Leave some gaps for the filling to bubble through.
  8. Sprinkle with turbinado sugar if desired.
  9. Bake for 40-45 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. Tent with foil if browning too quickly.
  10. Cool on a wire rack for at least 15-20 minutes before serving.
  11. Serve warm, topped with vanilla ice cream or a drizzle of heavy cream.

Notes

For best results, keep butter and buttermilk very cold. Do not overmix the biscuit dough. Let the filling rest before baking to allow the cornstarch to thicken. Use ripe but firm peaches. Frozen peaches can be used without thawing. The cobbler can be stored in the refrigerator for up to 4 days and reheated.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, Southern dessert, summer dessert, peach dessert, easy cobbler

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