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Perfect Bourbon Peach Cobbler: Best Homemade Buttermilk Biscuit Recipe

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This bourbon peach cobbler features tender, bourbon-soaked peaches topped with fluffy buttermilk biscuits. It’s a quick and easy summer dessert that’s perfect for gatherings and sure to impress.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 3 tablespoons bourbon (use a mid-range bourbon like Buffalo Trace or Maker’s Mark)
  • 1 tablespoon lemon juice (fresh-squeezed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado or coarse sugar (optional, for topping)
  • Vanilla ice cream or whipped cream (for serving)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare the peaches: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, bourbon, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Stir gently until peaches are evenly coated. Let sit for about 10 minutes while you make the biscuit topping.
  3. Make the biscuit topping: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cold cubed butter. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Make a well in the center, pour in cold buttermilk and vanilla, and stir with a spatula just until combined. The dough will be shaggy and slightly sticky.
  4. Assemble the cobbler: Pour the peach mixture into a 9×13-inch baking dish and spread into an even layer. Drop spoonfuls of the biscuit dough over the top (about 8 to 10 dollops). Do not spread the dough.
  5. Sprinkle turbinado sugar over the biscuit tops if using.
  6. Place the dish on a baking sheet to catch any overflow. Bake at 375°F (190°C) for 40 to 45 minutes, or until the filling is bubbling thickly around the edges and the biscuits are golden brown and cooked through. If biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the cobbler cool on a wire rack for at least 15 to 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix the biscuit dough. Let peaches macerate for 10 minutes to draw out juices. Use a baking sheet to catch overflow. Cool for at least 15-20 minutes before serving to allow filling to set. For a non-alcoholic version, omit bourbon and add extra vanilla extract.

Nutrition

Keywords: bourbon peach cobbler, buttermilk biscuit cobbler, summer dessert, peach dessert, easy cobbler recipe

Find it online: https://evabakery.com/perfect-bourbon-peach-cobbler-best-homemade-buttermilk-biscuit-recipe/