Print

Classic Southern Peach Cobbler with Buttermilk Biscuits

Classic Southern Peach Cobbler with Buttermilk Biscuits - featured image
Print Recipe

A warm, bubbling peach cobbler with soft, tangy buttermilk biscuits that soak up the sweet, syrupy peach juice. This simple, real-ingredient dessert is perfect for summer gatherings and tastes like home.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar (adjust based on sweetness of peaches)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • 2 tablespoons unsalted butter, cut into small cubes
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 tablespoon heavy cream or melted butter, for brushing
  • 1 tablespoon turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, combine sliced peaches, ¾ cup sugar, lemon juice, vanilla extract, and cinnamon (if using). Stir gently to coat. Let sit for 15 minutes to macerate.
  2. In a separate large bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces. Make a well and pour in cold buttermilk. Stir with a fork just until dough comes together (shaggy and slightly sticky).
  3. Turn dough onto a lightly floured surface. Gently pat into a rectangle about ¾-inch thick. Using a 2-inch biscuit cutter, cut out rounds by pressing straight down (do not twist). Gather scraps, pat together, and cut more rounds. You should get 8-10 biscuits. Place on a plate and refrigerate while preparing filling.
  4. Pour peach mixture (including juices) into an ungreased 10-inch cast iron skillet. Dot with 2 tablespoons cubed butter. Arrange cold biscuits on top, spacing evenly. Brush tops with heavy cream or melted butter and sprinkle with turbinado sugar if using. Place skillet on a baking sheet.
  5. Bake for 40-45 minutes, until biscuits are golden brown and filling is bubbly and thick around the edges. If biscuits brown too quickly, tent loosely with foil for last 10 minutes.
  6. Remove from oven and place on a cooling rack. Let rest for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

Keep butter and buttermilk very cold for flaky biscuits. Do not overmix dough. Let peaches macerate for 15 minutes to release natural juices. Rest cobbler for 15-20 minutes after baking to allow filling to set. For best results, use real buttermilk, not a substitute.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, southern dessert, summer dessert, peach recipe, biscuit topping, cast iron skillet

Find it online: https://evabakery.com/classic-southern-peach-cobbler-with-buttermilk-biscuits/