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Classic Southern Peach Cobbler with Buttermilk Biscuit Topping

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A classic Southern peach cobbler featuring a from-scratch buttermilk biscuit topping that bakes up tender and soaks up the sweet, spiced peach syrup. This comforting dessert is perfect for summer or any time of year.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; frozen or canned work too)
  • ¾ cup granulated sugar (adjust based on peach sweetness)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour (preferably White Lily)
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for sprinkling)
  • Vanilla ice cream or whipped cream (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your cast iron skillet or baking dish in the oven while it preheats.
  2. Prepare the peaches: If using fresh peaches, bring a pot of water to a boil. Score a small ‘X’ on the bottom of each peach, drop them in the boiling water for 30 seconds, then transfer them to an ice bath. The skins will slip right off. Slice them into ½-inch wedges. If using frozen or canned, skip this step and just drain them well.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let this sit for 10-15 minutes while you make the biscuit topping.
  4. Make the biscuit topping: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients: Pour the cold buttermilk and vanilla extract into the flour-butter mixture. Stir gently with a fork just until the dough comes together. It will be shaggy and a bit sticky.
  6. Assemble the cobbler: Carefully remove the hot skillet or baking dish from the oven. Pour the peach mixture into the hot pan. Drop spoonfuls of the biscuit dough over the top of the peaches, leaving a few gaps for the juice to bubble through.
  7. Add the finishing touch: Sprinkle the turbinado sugar evenly over the biscuit topping.
  8. Bake: Place the skillet in the oven and bake for 40-45 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling up around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  9. Cool slightly before serving: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving.

Notes

Keep the butter and buttermilk cold for flaky biscuits. Do not overmix the biscuit dough. Let the cobbler rest for at least 15-20 minutes after baking to allow the filling to set. For a gluten-free version, use a high-quality gluten-free all-purpose flour blend and add an extra tablespoon of buttermilk. For a dairy-free option, use vegan butter and unsweetened almond or oat milk mixed with lemon juice.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuits, summer dessert, peach recipe, comfort food

Find it online: https://juliamadeit.com/classic-southern-peach-cobbler-with-buttermilk-biscuit-topping/