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Easy Homemade Southern Peach Cobbler with Buttermilk Biscuits

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This Southern Peach Cobbler features a sweet, spiced peach filling topped with flaky, buttermilk biscuits. It’s a simple, crowd-pleasing dessert that’s perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–8 medium peaches; if using frozen, don’t thaw them first)
  • 1/2 cup granulated sugar (adjust based on sweetness of peaches; use 1/3 cup if very ripe)
  • 1/4 cup brown sugar, packed
  • 1 tablespoon lemon juice (fresh is best)
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups all-purpose flour (White Lily recommended for fluffiest biscuits)
  • 1 tablespoon baking powder (ensure fresh)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons granulated sugar
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk (shake before measuring)
  • 1 tablespoon coarse sugar (like turbinado or demerara; optional but recommended)

Instructions

  1. Preheat your oven to 375°F (190°C). Place oven rack in the middle position.
  2. Prepare the peach filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and cornstarch. Stir gently with a rubber spatula until peaches are evenly coated. Let sit for about 5 minutes to release juices.
  3. Make the biscuit topping: In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and 3 tablespoons granulated sugar. Add cold, cubed butter. Using a pastry cutter or fingertips, cut butter into flour until mixture resembles coarse meal with some pea-sized butter chunks remaining. Do not overwork.
  4. Add the buttermilk: Pour cold buttermilk into flour-butter mixture. Stir with a fork or spatula just until dough comes together. It will be shaggy and slightly sticky. Do not knead or overmix.
  5. Assemble the cobbler: Pour peach mixture into a 9×13-inch baking dish or 10-inch cast iron skillet. Spread into an even layer. Dot top of peaches with 2 tablespoons of butter pieces.
  6. Add the biscuit topping: Drop spoonfuls of biscuit dough over peach filling, leaving some gaps for filling to bubble through. You should get about 8 to 10 large spoonfuls.
  7. Sprinkle with coarse sugar: Sprinkle 1 tablespoon coarse sugar over biscuit tops.
  8. Bake the cobbler: Place dish on a baking sheet to catch drips. Bake for 40 to 45 minutes, or until biscuits are golden brown and peach filling is bubbly and thick. If biscuits brown too quickly after 30 minutes, loosely tent with aluminum foil.
  9. Cool slightly before serving: Let cobbler cool on a wire rack for at least 15 to 20 minutes before serving.

Notes

Keep butter cold for flaky biscuits. Do not overmix biscuit dough. Let peaches rest for 5 minutes after mixing with sugar and cornstarch. Use a baking sheet to catch drips. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and buttermilk substitute (unsweetened almond milk + 1 tablespoon apple cider vinegar).

Nutrition

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

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