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Homemade Southern Peach Cobbler with Buttermilk Biscuits

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This Homemade Southern Peach Cobbler features a jammy, spiced peach filling topped with flaky, buttermilk biscuits. It’s a simple, honest dessert that tastes like summer in a bowl and is perfect for gatherings or quiet evenings.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen peaches work too, just thaw and drain them first)
  • 3/4 cup granulated sugar (adjust based on how sweet your peaches are)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour (White Lily recommended)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 tablespoon heavy cream (for brushing)
  • 1 tablespoon coarse sugar (like turbinado or demerara, 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 foil-lined baking sheet to catch any bubbling juices.
  2. In a medium bowl, combine the sliced peaches, 3/4 cup granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir gently until the peaches are evenly coated. Let this mixture sit for about 10 minutes while you make the biscuit dough.
  3. In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt. 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 some pea-sized butter pieces remaining (about 2-3 minutes).
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a rubber spatula just until the dough comes together. It will look shaggy and a little sticky—do not overmix.
  5. Pour the peach filling into your prepared baking dish and spread it into an even layer. Drop spoonfuls of biscuit dough over the top of the peaches, leaving a little space between each spoonful.
  6. Using a pastry brush, gently brush the tops of the biscuit dough with heavy cream. Sprinkle the coarse sugar evenly over the biscuits.
  7. Place the baking dish on the prepared baking sheet and bake for 40-45 minutes, or until the biscuits are golden brown and the peach filling is bubbling up around the edges. If the biscuits are browning too quickly but the filling isn’t bubbling yet, tent the dish loosely with foil for the last 10 minutes of baking.
  8. Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. This resting time allows the filling to set up.

Notes

Keep your butter cold for flaky biscuits. Do not overmix the biscuit dough. Let the peaches macerate for 10 minutes to release juices. Use ripe but firm peaches. Let the cobbler rest before serving to allow the filling to set. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter and buttermilk substitute (almond milk with lemon juice).

Nutrition

Keywords: peach cobbler, buttermilk biscuits, southern dessert, summer dessert, peach dessert, homemade cobbler

Find it online: https://lirafood.com/homemade-southern-peach-cobbler-with-buttermilk-biscuits/