Print

Classic Southern Peach Cobbler with Fluffy Biscuits

classic southern peach cobbler - featured image
Print Recipe

This classic Southern peach cobbler features sweet, jammy peaches and tender, tangy buttermilk biscuits. It’s simple enough for a weeknight but special enough for a holiday gathering, and it’s sure to become a tradition.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–8 medium peaches)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, plus more for brushing
  • 1 tablespoon coarse sugar (like turbinado or demerara), for sprinkling

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. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently until the peaches are evenly coated. Let the mixture sit for about 10 minutes.
  3. In a separate large 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.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a spatula or wooden spoon just until the dough comes together. It will be shaggy and a bit sticky.
  5. Carefully remove the hot skillet from the oven. Pour the peach mixture into the hot skillet. Dot the top of the peaches with the 2 tablespoons of butter pieces.
  6. Using a large spoon or cookie scoop, drop spoonfuls of the biscuit dough over the peach filling. Aim for about 8 to 10 biscuits, spaced evenly but touching slightly.
  7. Brush the tops of the biscuits with a little buttermilk and sprinkle generously with coarse sugar.
  8. Place the skillet in the preheated oven and bake for 35 to 40 minutes, or until the filling is bubbling thickly around the edges and the biscuits are deep golden brown on top.
  9. Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with vanilla ice cream or whipped cream.

Notes

Don’t peel the peaches; the skins add color and texture. Keep butter and buttermilk cold for fluffy biscuits. Don’t overmix the biscuit dough. Let the cobbler rest for at least 15 minutes after baking to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, use cold vegan butter and a buttermilk substitute.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuits, summer dessert, cast iron skillet, peach recipe

Find it online: https://milaspoon.com/classic-southern-peach-cobbler-with-fluffy-biscuits/