Print

Classic Southern Peach Cobbler with Buttermilk Biscuit Topping

classic southern peach cobbler with buttermilk biscuit topping - featured image
Print Recipe

This classic Southern peach cobbler features a sweet, jammy peach filling topped with craggy, golden buttermilk biscuits. It’s the perfect summer dessert that’s quick to assemble and always a crowd-pleaser.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Place a baking sheet on the rack below to catch any drips.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop the peaches into the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel the skins, slice into ½-inch thick wedges, and discard the pits. You should have about 6 cups of sliced peaches.
  3. Make the filling: In a medium bowl, gently toss the sliced peaches with ¾ cup sugar, cornstarch, lemon juice, cinnamon, and salt. Let sit for 5-10 minutes.
  4. Start the biscuit topping: In a large bowl, whisk together the flour, ½ cup sugar, baking powder, baking soda, and salt.
  5. Cut in the cold butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces still visible.
  6. Add the buttermilk: Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Stir with a fork just until the dough comes together. It will look shaggy and a little sticky.
  7. Assemble the cobbler: Pour the peach mixture into a 9×13-inch baking dish (or cast iron skillet) and spread into an even layer. Dot the top with the 2 tablespoons of butter pieces. Drop spoonfuls of the biscuit dough over the peaches, leaving some space between them.
  8. Sprinkle with turbinado sugar if using.
  9. Bake: Place the dish on the center rack. Bake for 40-45 minutes, or until the biscuits are deep golden brown and the filling is bubbling thickly around the edges. If the biscuits are browning too quickly after 30 minutes, tent loosely with foil.
  10. Cool slightly before serving: Let the cobbler rest on a wire rack for at least 15-20 minutes before serving.

Notes

Don’t overwork the biscuit dough. Use cold ingredients for the biscuits. Peel the peaches for best texture. Let the cobbler rest before serving to allow the filling to thicken. Use a mix of ripe and slightly firm peaches for best texture. Don’t skip the cornstarch.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, Southern dessert, summer dessert, peach recipe, biscuit topping

Find it online: https://sweetstirring.com/classic-southern-peach-cobbler-with-buttermilk-biscuit-topping-best-easy-recipe/