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Homemade Peach Cobbler with Buttermilk Biscuit Topping

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This Homemade Peach Cobbler features a sweet, syrupy peach filling topped with golden, flaky buttermilk biscuits. It’s a simple, crowd-pleasing dessert that captures the taste of summer.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 tablespoon turbinado or coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish or cast-iron skillet on a rimmed baking sheet.
  2. In a large bowl, gently toss the sliced peaches with ¾ cup granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and a pinch of salt. Let sit at room temperature for 15-20 minutes.
  3. Pour the entire peach mixture into a medium saucepan. Bring to a gentle simmer over medium heat and cook, stirring occasionally, for 5-7 minutes until the liquid thickens slightly.
  4. Pour the hot peach filling into the prepared baking dish and spread into an even layer.
  5. In a separate large bowl, whisk together flour, ½ cup sugar, baking powder, baking soda, and salt. Add cold butter cubes and cut into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with pea-sized butter pieces.
  6. Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together; it will be shaggy and sticky. Do not overmix.
  7. Drop spoonfuls of biscuit dough (about 10-12) evenly over the hot peach filling. Sprinkle tops with turbinado sugar.
  8. Bake for 30-35 minutes, until the biscuit topping is golden brown and a toothpick inserted into a biscuit comes out clean. If browning too quickly, tent with foil for the last 10 minutes.
  9. Let cool on a wire rack for at least 15-20 minutes before serving.

Notes

For best results, use cold butter and buttermilk. Do not overmix the biscuit dough. The cobbler is even better the next day; reheat in the oven at 350°F for 10-15 minutes.

Nutrition

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

Find it online: https://jollyfork.com/homemade-peach-cobbler-with-buttermilk-biscuit-topping/